Go Back
+ servings

almond-pulp muffins with cherries and chia

This recipe makes 12 standard-sized muffins. You can easily cut in in half, but do know that leftover muffins freeze well, so you can set them aside for future weekends if you'd like.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12


  • 1 cup pitted and halved cherries about 20 cherries
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1 cup packed almond pulp leftover from one batch of almond milk
  • 2 eggs
  • a scant 1/2 cup honey
  • 1 tsp vanilla extract
  • 3/4 cup plain yoghurt
  • 1 Tbsp chia seeds
  • 1 1/2 cups whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup slivered almonds


  • Preheat your oven to 180ºC / 350ºF. Line 12 standard muffin cups with muffin liners or squares of parchment paper.
  • Start by pitting the cherries. This can be messy business so keep a cleanup towel handy and don't wear white! There are many cherry pitting methods (maybe you even have a cherry pitter?) but what I usually do is slice them around the middle with a sharp knife, twist to separate the two halves, and pick the pit out with my fingers. Place the cherry halves in a measuring cup and stop when you get to one heaping cup.
  • In a medium sized bowl, whisk together melted butter, almond pulp, eggs, honey, vanilla, yoghurt, and chia seeds. Set aside.
  • In a smaller bowl, whisk together whole wheat pastry flour, baking powder, baking soda, and salt. Stir the dry mixture into the wet, careful to not over mix - it should still be a touch lumpy.
  • Fold the cherry halves into the batter, and spoon into the prepared muffin tins.
  • Sprinkle the tops with slivered almonds.
  • Bake for 18-20 minutes, until muffins are puffed and golden and toothpick inserted towards the center comes out clean.
  • Let cool in the muffin tins for about 5 minutes, then transfer to a wire rack.