Ingredients

2 flaxeggs (2 Tb flaxseed meal + 1/3 cup water)

2 cups almond flour

1/2 cup rolled oats, gluten-free

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground ginger

1/2 tsp salt

1/3 cup dairy-free milk 

1/3 cup agave or honey

1/4 cup olive oil

1 tsp vanilla extract

2 cups juice pulp

Directions

• Make your flaxeggs by stirring flaxseed meal with water. Let set for 10 minutes to thicken.
• Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
• In a medium bowl, whisk together the almond flour, oats, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Stir to mix well.
• In a separate bowl, combine the flaxegg, milk, agave, olive oil, and vanilla extract.
• Pour the wet ingredients into the dry ingredients. Then fold in your juice pulp. Stir well to combine.
• Divide the batter between the liners. Top with oats and a light sprinkle of coconut sugar, if desired.
• Bake at 350°F for 25-30 minutes*. Cool for 5 minutes before serving.

*Note

Baking time can vary depending on how wet your pulp was.