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    Home Β» Recipes Β» Breakfast Β» Muffins

    Banana Almond Pulp Muffins

    June 18, 2020 by Rosemary 18 Comments

    banana almond pulp muffins
    Jump to Recipe Print Recipe

    Banana almond pulp muffins are a delicious way to use up leftover almond pulp from making almond milk!

    We are now in phase 3 of reopening upstate New York from the COVID 19. All the extra time at home the past few months has made me realize how many things I could make from scratch! I have been making my own almond milk and almond milk creamer for a few weeks now and loving it! But, I am left over with A LOT of almond pulp. If you have known me for some time, you know that I don't like wasting food.. or anything for that matter. So I have been inventing some easy to make and healthy almond pulp recipes. Last week I made some super decadent almond pulp brownie bites. And now I have come up with banana almond pulp muffins.

    First, if you need a good almond milk or almond milk creamer recipe, click the links right below this to try mine!

    How to make almond milk

    Vanilla almond milk creamer

    Banana almond pulp muffins ingredients

    • All purpose flour. Since the almond pulp already adds a lot of fiber and weight to the batter, I didn't want to use whole wheat flour too. But, if you want to try out whole wheat flour in this recipe you might want to double the baking powder and baking soda!
    • Cinnamon. I love adding cinnamon to my banana muffins. It is such a warming spice. Did you now that cinnamon is also an anti-inflammatory?
    • Nutmeg. A little nutmeg really goes a long way. This is another warming spice that gives a nice subtle flavor to the banana muffins.
    • Pink sea salt. I love using pink sea salt in place of conventional salt. Pink sea salt is unprocessed. Unlike regular salt which is bleached and with anti-caking ingredients!
    • Baking powder & baking soda. I use to help the muffins rise. Make sure you get baking powder that is made without aluminum!
    • Egg. Eggs help to hold everything together and also give a little more rise to your muffins. If you are vegan, you can substitute 1 flax egg in place of the egg.
    • Almond pulp. I use this leftover from whenever I make almond milk or almond milk creamer. All that leftover pulp is a great source of fiber!
    • Bananas. Read on below to see if you should use fresh or frozen bananas and how to know you are getting the most flavor from them for this recipe!
    • Maple syrup. You can totally omit maple syrup if you don't want them to be too sweet. Or, if you don't have maple syrup, substitute honey or coconut sugar!
    • Vanilla extract. Make sure you buy pure vanilla extract! I love vanilla in baking because it adds SO much flavor!
    • Walnuts. So I had some leftover chopped walnuts from my homemade baklava and thought I would throw them in. Walnuts are an excellent source of brain healthy fats!

    Frozen bananas or fresh?

    I am someone who constantly buys more bananas when I go to the store. I love having them on hand in the freezer for baking. And they make the best base for all of my smoothie recipes.

    For this recipe, it doesn't really matter if you use fresh or frozen. You just want to make sure that they are ULTRA ripe. And by ultra ripe I mean the banana peel looks almost black. This will give you a very strong banana flavor, and it will make your muffins much sweeter!

    If you are using fresh: simply peel and mash the bananas. Make sure you don't let them sit too long or they might go bad.

    If you are using frozen: make sure to let them thaw out before you mash them. If you mash them frozen and try to bake them right then, you will end up with soggy muffins.

    mashing frozen bananas

    How to make my banana almond pulp muffins:

    Start by preheating your oven to 350 degrees. Put the rack in the center of the oven. This allows the best heat circulation.

    Line 12 muffin tins with muffin papers and set this aside.

    Mash the bananas, either fresh, or thawed frozen ones. Add the egg, almond pulp, maple syrup, and vanilla extract to the mashed bananas.

    wet ingredients

    In a separate bowl, sift together the flour, cinnamon, nutmeg, sea salt, baking powder, and baking soda.

    Fold the dry ingredients into the wet ingredients.

    Fold in the chopped walnuts. You can leave a few tablespoons of the walnuts out if you like to sprinkle them on top.

    mixing dry ingredients into wet ingredients

    Divide the batter evenly between the 12 tins. Sprinkle the walnuts on top.

    banana almond pulp muffins before baking

    Set the timer for 10 minutes and bake the muffins in the preheated oven.

    After 10 minutes, rotate the pans. This allows the muffins to bake evenly. Set the timer for an additional 15 minutes.

    Allow them to cool for about a half hour before eating them.

    You can eat them warm, but usually the paper sticks to the muffins if they are really hot still!

    banana almond pulp muffins

    I hope you love these muffins as much as I did! They are a great snack or breakfast idea!

    Other great almond pulp recipes:

    1. Almond pulp banana bread
    2. Pancakes with almond pulp
    3. Almond pulp brownie bites
    4. Strawberry Almond Pulp Cacao Bites
    5. Almond pulp reese's balls
    6. Chocolate almond pulp tartlets

    Don't forget to follow me on Facebook, Instagram, Pinterest, and Youtube!


    Looking to try something new? Try my Arabic Walnut Baklava!

    banana almond pulp muffins

    If you make this recipe and love it, please be sure to tag your photo #thehintofrosemary and leave me a rating in the recipe card!

    banana almond pulp muffins

    Banana Almond Pulp Muffins

    These banana almond pulp muffins are so... dare I say.. moist. I love the texture of them and they are a perfect healthy breakfast to bring on the go with you! They are also a good snack option!
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    cooling time 30 mins
    Total Time 1 hr 5 mins
    Course Snack
    Cuisine American
    Servings 12 muffins
    Calories 90 kcal

    Equipment

    • 2 mixing bowls
    • Muffin tins & muffin papers

    Ingredients
      

    Dry ingredients:

    • ΒΎ cup white wheat flour
    • 1 teaspoon ground cinnamon
    • ΒΌ teaspoon ground nutmeg
    • Β½ tsp sea salt
    • Β½ teaspoon baking powder
    • Β½ tsp baking soda

    Wet ingredients:

    • 2 very ripe bananas
    • 1 lg egg
    • 1 cup almond pulp
    • ΒΌ cup maple syrup
    • 1 teaspoon vanilla extract
    • Β½ cup chopped walnuts optional

    Instructions
     

    • Preheat the oven to 350 degrees and line 12 muffin tins with muffin papers.
    • In a medium sized bowl, sift together the dry ingredients. Set aside.
    • In a separate bowl, mash the bananas. Add in the rest of the wet ingredients.
    • Fold the dry ingredients into the wet ingredients until just combined. Fold in the walnuts.
    • Divide the batter evenly between 12 muffin tins.
    • Bake on the center rack for 10 minutes. Rotate (this allows even baking). Bake for another 15 minutes. Allow the muffins to cool on a baking rack for about 30 minutes. Enjoy!

    Notes

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Nutrition

    Serving: 1muffinCalories: 90kcalCarbohydrates: 15.5gProtein: 2gFat: 1.5gFiber: 2g
    Keyword almondpulp, bananamuffins
    Tried this recipe?Let us know how it was!
    « How to Make Almond Milk 3 Ways!
    Sourdough Rainbow Bagels with Vegan Funfetti »

    Reader Interactions

    Comments

    1. Lauren

      June 18, 2020 at 8:49 pm

      I never would have thought to use the almond pulp! I mean it seems so obvious now, but wow-- such a great idea! Love everything about this <3

    2. Katerina

      June 19, 2020 at 11:54 am

      5 stars
      This is such a fabulous idea, Rosemary! I don't like to throw anything away either, if I can use it in another recipe. These muffins look marvellous - I would love to have a couple for breakfast! And your homemade almond milk sounds delightful too, I need to give it a go.

    3. [email protected]

      June 21, 2020 at 10:42 pm

      It is amazing the things we can come up with when we are trying to use everything up and have no food waste!! <3

    4. [email protected]

      June 21, 2020 at 10:46 pm

      Thank you so much Katerina! It is so fun to experiment with what we would normally consider "scraps"... like making veggie stock out of veggie scraps instead of throwing them right away!

    5. Heidi | The Frugal Girls

      June 22, 2020 at 8:12 pm

      5 stars
      Your Banana Almond Pulp Muffins look absolutely fabulous. These would go beautifully with my coffee right now! ??

    6. [email protected]

      July 01, 2020 at 1:32 pm

      yeesss they're perfect with a cup of coffee!

    7. Erica Nelson

      January 27, 2021 at 6:35 am

      can I substitute the egg with a flax egg or is there a better substitute?

    8. [email protected]

      January 31, 2021 at 5:35 pm

      I haven't tried the flax egg yet but it should work ! 1 flax egg for the 1 egg. You could also try the chia egg (1 tablespoon chia seeds + 2.5 tablespoons water). Let me know if it works for you!

    9. Rebecca

      March 05, 2021 at 11:24 am

      5 stars
      I made these today with some leftover hazelnut pulp (I added some chocolate chips and a teaspoon each of peanut butter).
      They came out amazing!!
      Such a good recipe!

    10. [email protected]

      March 22, 2021 at 8:08 pm

      I'm so glad you liked them!! I love that the hazelnut pulp worked just as well in them πŸ™‚

    11. Sarah

      April 19, 2021 at 6:27 pm

      Has anyone tried these with gluten free flour?

    12. [email protected]

      July 12, 2021 at 3:05 pm

      I have not but I next time I make them I'll use all purpose gluten free flour to see how they turn out!

    13. Christine

      September 13, 2021 at 2:52 am

      I usually make a oat/almond milk and used the pulp from that. And I was dehydrating banana chips and had the bits of banana that were too ripe so it added to a bit more than 2 bananas worth and added mini chocolate chips. Turned out great. So moist and yummy!

    14. [email protected]

      October 06, 2021 at 8:41 pm

      I'm so glad you liked it!! The mini chocolate chips sound like the perfect touch !! πŸ™‚

    15. Tanna Brase

      February 01, 2022 at 8:53 pm

      5 stars
      Yum. Ive Made these with gluten free flour for my toddler and I and they were Delicious!

    16. Rosemary

      February 02, 2022 at 1:53 pm

      I'm so happy you loved them!

    17. Chastity

      February 09, 2022 at 1:35 am

      5 stars
      This came out delicious- I am always looking for new muffin recipes using my almond pulp - this was kid approved! I added a little crumble on top to dress it up - thank you!!!!

    18. Rosemary

      February 09, 2022 at 1:51 pm

      I'm so happy you loved them and your kids did too! It's always a bonus when the kids like it too πŸ™‚ love the fancy crumble on top !

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    Hi, I'm Rosemary the dietitian of The Hint of Rosemary! I created the Hint of Rosemary in 2015 because I wanted to share my healthy and tasty treats! Since then I've expanded into more than just smoothie bowls, but the concept is the same: treats that you can feel good about! My healthy treats are made with good for you ingredients, and most are vegan, dairy free and gluten free friendly. I share 90% healthy treats and 10% indulgences because I'm an advocate for mindful eating, which is about not depriving yourself of the food you love!

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