- 1 1/2 cups all-purpose flour
- 3/4 cup almond meal from making almond milk
- 1/3 cup maple syrup
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 5 Tbsp powdered buttermilk
- 1 1/4 cup water
- 4 Tbsp melted butter
- Preheat oven to 350 F — I lined the muffin tin with silicone cups. This made removing the muffins from the tin and clean up much easier.
- Stir almond meal into flour and break up any clumps of almond meal.
- Whisk in baking powder, baking soda, salt, and powdered buttermilk.
- In a separate bowl, slightly beat eggs then mix in maple syrup and water.
- Add wet ingredients to dry ingredients and stir gently to incorporate.
- Drizzle in melted butter and stir to incorporate.
- Divide batter into muffin pan.
- Bake 15-20 minutes until a toothpick inserted into the center comes out clean.
The leftover pulp from making fresh almond milk was always a problem — I know you can dry it out and make almond flour, but that’s a long process. I keep trying to find a tasty use for the pulp, and I think I’ve finally figured something out. These muffins were moist, buttery, had a bit of bite from the buttermilk … and a double batch would use all of the pulp from a batch of almond milk. Muffins freeze well, too — so we can have quick breakfast/snack food stashed in the freezer.