“Walk N Pop” Blueberry Muffins!

by Cynthia Davis

In the last edition of the newsletter I wrote about using the flour pulp left from making almond milk to create veggie burgers. This time I get a little more adventurous. This next almond pulp “throw-together” has become a dessert/breakfast staple in my house. 

When I buy blueberries, after several days there’s a half a container of perfectly good berries left that are being treated like they are damaged goods.  One night I took my almond pulp and the neglected berries and tossed them in a mixing bowl. 

I added the usual egg replacement (ground flax seed and a little almond milk or Just egg), maple syrup, coconut flour, and a few other important baking ingredients.

I spooned the mixture into a coconut oil sprayed, mini muffin pan and tossed it in the oven.  I had no idea if this concoction would even look like a muffin or taste like a muffin. But lo and behold….. 

A picture containing plate, indoor, lined, food

Description automatically generated

These throw-together mini muffins don’t ever make it to a serving tray. Once releasing with a knife anyone walking by the counter can pop one from the pan to mouth, thus the new household name “Walk n’ Pops”!


  • ¼ cup ground flax seed
  • 3 T non-dairy milk (or replace the flax and milk with 1/8 cup Just liquid egg)
  • 1 cup blueberries
  • ¾ cup old fashioned oats
  • ½ cup Maple Syrup
  • ¼ cup walnuts or non-dairy chocolate chips (optional)
  • ½ ripe banana
  • 1 T vanilla
  • ½  cup almond flour
  • ½ cup coconut flour
  • 3 T Miyoko’s butter
  • 1 T Baking Powder


  1. Mix all ingredients together with a fork or whisk.
  2. Spray a mini muffin pan with coconut oil spray.
  3. Fill muffin holes with the dough to top.
  4. Bake at 350 until top is golden brown. About 25 minutes.
  5. Let cool and release by gently scoring the edge with a knife. 

Cynthia Davis is a decorative artist offering creativity and mindfulness classes and retreats in Fairfield, Connecticut. Cynthia has an MA in Intercultural Service, Leadership Management and has a professional Certificate Degree in Peace and Conflict Transformation from (SIT), The School of International Training in Brattleboro, Vermont. Cynthia founded Our Woven Community (OWC), a program providing a skill and community integration through small business for refugee women in Bridgeport, CT.  She is an Africa Yoga Project certified yoga instructor and a has a plant-based nutrition certificate from the ECornell T. Colin Campbell Center for Nutrition. 

Leave a Reply