Ingredients
Directions
Preheat the oven to 350 degrees F.
Make the chia egg: Add the chia seeds and water to a small bowl, mix, and set aside.
Combine the wet ingredients: Once the dates have been soaked, drain them. Add the dates, plant-based milk, vanilla extract, banana, veggie pulp, and apple cider vinegar to a blender. Blend until smooth. Set aside.
Combine the dry Ingredients: Add all of the dry ingredients, except the walnuts to a large mixing bowl. Stir until combined.
Transfer the wet ingredients to the dry ingredients. Mix well.
Fold in the chia egg.
Stir in the walnuts.
Fill a muffin tin with muffin papers or use silicone muffin liners. Fill each muffin tin with batter, filling each about ¾ full. You should have approximately 14–16 muffins.
Bake for 40–45 minutes or until golden brown on top. Allow to cool for 10–15 minutes before enjoying or applying spread.
Once cool, spread Vanilla Cashew Cream on top, if desired.
Chef's Notes
Substitutions
In place of oat flour use almond flour, but note that you may need to reduce plant-based milk by approximately 25%.
Instead of walnuts add pecans.
Use ½ teaspoon ground ginger and ½ teaspoon ground turmeric in place of 2 tablespoons of fresh ginger and fresh turmeric.
Make them into muffins
Line muffin tins with paper liners and fill them to the top. Bake at 350 degrees F for 20–25 minutes or until golden brown on top. Makes approximately 18 muffins.
Prep Ahead
Soak the dates ahead of time and keep in an airtight container in the refrigerator for up to 48 hours before using.
Make the Vanilla Cashew Cream ahead of time and store in an airtight container for up to 5 days.
Storage
Store leftover juice pulp muffins in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Ingredients
Directions
Preheat the oven to 350 degrees F.
Make the chia egg: Add the chia seeds and water to a small bowl, mix, and set aside.
Combine the wet ingredients: Once the dates have been soaked, drain them. Add the dates, plant-based milk, vanilla extract, banana, veggie pulp, and apple cider vinegar to a blender. Blend until smooth. Set aside.
Combine the dry Ingredients: Add all of the dry ingredients, except the walnuts to a large mixing bowl. Stir until combined.
Transfer the wet ingredients to the dry ingredients. Mix well.
Fold in the chia egg.
Stir in the walnuts.
Fill a muffin tin with muffin papers or use silicone muffin liners. Fill each muffin tin with batter, filling each about ¾ full. You should have approximately 14–16 muffins.
Bake for 40–45 minutes or until golden brown on top. Allow to cool for 10–15 minutes before enjoying or applying spread.
Once cool, spread Vanilla Cashew Cream on top, if desired.
