Healthy Blueberry Muffins (using almond pulp from homemade almond milk)


Prepare yourself for a slew of food-related posts, because I have REDISCOVERED MY LOVE FOR COOKING & BAKING.

Lemme tell you:

Nothing (NOTHING) feels better than making something with your bare hands.

ESPECIALLY when it’s something you get to eat afterward. Like… HOLLA!

Last week, I had a little adventure in the art of making homemade almond milk (something I’ve wanted to try for YEARS).

Then, I was left with all this weird stuff.


Almond pulp, we’ll call it.

It’s the texture of modeling clay, and tastes like almond-flavored sand.


So, I did what any millennial would do, and hit Google for some ideas.

I found this blueberry muffin recipe that utilized almond pulp, but tweaked it to my own liking (you know. I’m a rebel. Rules shmules).

And here I am today, eating the most delicious, nourishing, tummy-filling muffins my taste buds have ever laid … buds on. (?)

I mean, look at that.

IMG_3124Are you drooling yet?

IMG_3123I am.

IMG_3132And they’re kid-approved, too!

Just kidding. She threw that entire muffin on the floor moments after I took this picture.

But, who knows? Maybe your child will be less “terrible pre-twos” than mine.

Or, you could always replace the blueberries with chocolate chips.

That will DEFINITELY do the trick. 😉

Let’s do this thing!

Healthy Blueberry Muffins (using almond pulp from homemade almond milk)


  • 1 cup almond pulp (the leftovers from 1 serving of this homemade almond milk)
  • 1 Tbsp. chia seeds
  • 2/3 cup + 3 Tbsp. whole wheat flour
  • 2/3 cup + 3 Tbsp. oat flour (if you don’t have any, just blend some uncooked, old-fashioned oats in a blender. Boom!)
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup honey (go local!)
  • 1/4 cup coconut oil (extra virgin, cold-pressed)
  • 2 eggs
  • 3/4 cup milk
  • 1 tsp. vanilla extract
  • 2 tsp. white vinegar (sounds weird, I know. Don’t add this until the VERY end!!!)


  1. Preheat oven to 400 degrees. Grease a 12 muffin tin!
  2. In a large bowl, mix the almond pulp, chia seeds, whole wheat flour, oat flour, baking soda, and salt.
  3. In a small pot over medium heat, add the honey and coconut oil. Mix until melted, and remove from heat (don’t forget to turn off the burner!)
  4. In another bowl, whisk the eggs, milk, and vanilla.
  5. Once the honey & coconut oil has cooled somewhat, SLOWLY pour it into the egg mixture while mixing, so the eggs don’t cook.
  6. Add the wet ingredients to the dry ingredients: mix.
  7. Add the blueberries (or chocolate chips, or coconut, or chopped bananas… whatever you want!): mix.
  8. Finally… add the vinegar! Mix!
  9. IMMEDATELY pour into your greased muffin tin & toss in the oven.
  10. Cook for 15-20 minutes. Remove when the muffins are tan/brown around the edges, and a toothpick pushed into the center of a muffin comes out clean!


IMG_3137Storage tip: line a tupperware with paper towels above and below the muffins. These will soak up any excess moisture, keeping your muffins perfect! Make sure to wait until muffins are COMPLETELY cooled before storing!

Comment below if you follow this recipe – I want to see how they turn out! ❤

Happy Saturday!


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