Blueberry Coconut Almond Pulp Muffins

Blueberry Coconut Almond Pulp Muffins

Ingredients

  • Leftover almond pulp- the pulp from 1 cup of nuts 
  • 3 tbs coconut flour
  • 1 tbs flax meal
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 6 eggs
  • 6 tbs coconut oil
  • 1 tsp apple cider vinegar
  • 1 banana
  • 4 dates
  • Zest of 2 lemons & juice of 1
  • 1/2 c shredded coconut
  • 3/4 c blueberries
  • 1/2 tbs cinnamon

Directions

  1. Preheat oven to 350
  2. Add your leftover almond pulp + 3tbs coconut flour + 1tbs flax meal + 1tsp baking soda + 1/2 tsp salt into blender and combine
  3. Add into your blender with dry mix- 6 eggs + 6tbs coconut oil + 1tsp apple Zider vinegar + 1 banana + 4 dates + zest of 2 lemons & juice of 1. Blend.
  4. Pour into bowl & add 1/2c shredded coconut + 3/4c blueberries + 1/2tbs cinnamon.
  5. Spray muffin tin with coconut oil & add mix!
  6. Bake for 20-22 minutes until knife comes out clean. *If you don’t spray your pan well your muffins will stick*

 

Recipe and image contributed by @eboydsfood

Comments

Ellie's Best

Hi Dana,

We are so happy to hear that!

-Ashley

Ellie's Best

I’ve been making a version of these @eboydsfood muffins for a while now but followed the recipe exactly and they’re SO GOOD!! Highly recommend!!!

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