Orange Almond Pulp Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Servings 8 muffins

You can never have enough muffin recipes! Whether it's to take for a breakfast on the go or an afternoon snack, they're always great to have around. If you have leftover almond pulp after making almond milk, try adding it to your next batch of muffins! These muffins are soft and slightly tangy, and the secret is in the way the baking soda reacts to the orange juice in the batter. Try the same thing with lemon juice for lemon muffins! For a stronger almond flavour, replace the coconut oil in this recipe with almond butter - the results will be just as delicious!

Discover other ways you can use almond pulp over on our blog!


How It's Made


  • 1 1/2 cups of spelt flour
  • ½ cup of almond pulp (leftover from making almond milk)
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • ½ cup of cane sugar or coconut sugar
  • ¾ cup of almond milk
  • ½ cup of orange juice, with zests
  • ¼ cup of melted coconut oil
  • 2 tablespoons of maple syrup
  • ½ teaspoon of vanilla extract
  • ¼ cup of whole almonds for garnish


  1. Preheat the oven to 350°F. Line muffin tins with paper liners.
  2. In a large bowl, mix flour, almond pulp, baking powder, baking soda, and salt. 
  3. In a second bowl, mix sugar, almond milk, orange juice, coconut oil, maple syrup, orange zest, and vanilla. 
  4. Mix the wet and dry ingredients with a spatula until well-blended. 
  5. Coarsely chop the almonds.
  6. Pour the batter into each cup of the muffin tin, garnish with chopped almonds, and bake for 20-22 minutes. 
  7. Let cool completely on a cooling rack and keep in a tightly sealed container for 3 to 4 days.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.