Monster Milk Muffin Balls

An easy treat to whip up with the leftover nut pulp from a batch of Monster Milk!

For the printable recipe click here.

So you just whipped up a batch of Monster Milk . . .

And now you've got a bunch of nut-pulp destined for . . .

Muffin balls, of course!

Monster Nut Muffin Balls are a super-simple treat to whip up with leftover Monster Milk solids, cutting down on waste and maximizing your ingredients!

I mean, why dump all that nut-pulp goodness in the compost when you could keep the tasty times rolling right along?

If you're reading this post and wondering what the heck "Monster Milk" might be, we gotcha covered right here. Spoiler alert: it's a super-creamy and delicious DIY coconut/nut milk.

Muffin ball or donut hole?

We've been calling these little treats "muffin balls" around the house, but they're almost more like baked cake-donut holes than muffins.

If you really want these balls to embrace their inner donut, it doesn't hurt to add an outer glaze.

Just mix up 1/4 cup sifted organic powdered sugar and about 1 tsp Monster Milk and drizzle over the balls!

While glaze certainly takes things to the next level, the balls are perfectly yummy on their own. The half-step would be just a very light dusting of powdered sugar, as shown in the pics. I usually don't bring the extra sugar to the party, but it definitely makes for better blog photos!

Whether you're looking for a great paleo donut hole recipe or just a way to upcycle your nut-milk leftovers, there's a few things you need to know for best results:

Use a mixer for best results

While I would love to keep things extra easy and tell you just to grab a bowl and a whisk, the thickness of this batter really requests an electric mixer. A whisk will get pretty clogged up and make for a challenging mixing situation.

Just dump it all in!

The good news is that there is no creaming of this, sifting of that. No fussy order of ingredients. You can simply dump all the ingredients into the mixing bowl, beat it up, and scoop it out.

Use a spatula to release

I always line my pans with a silicone mat, but these yummy muffin balls tend to stick a little after baking, even when I lightly grease the mat.

This is no big deal if you have a thin spatula to slide/scrape under the muffin balls, assuring a cleaner release from the mat.

Do you have to use Monster Milk pulp?

This recipe was specifically designed to utilize the leftover pulp from making Monster Milk, so the recipe proportions are pretty specific to the Monster Milk pulp. Of course, you could probably whip up something pretty similar without making a batch of Monster Milk first, but that would require a little experimenting.

Here's what you'll need:

• All the solids from 1 batch of Monster Milk

• 2 eggs

• ½ cup coconut sugar

• ¼ tsp cinnamon

• ¼ tsp baking powder

• ¼ tsp fine salt

• 1 tsp vanilla

Here's what you'll do:

1. Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat or parchment paper.

2. Place all ingredients in the bowl of an electric mixer and beat till very well mixed.

3. Use a small cookie scoop (1 T) to drop rounded mounds of dough on the cookie sheet. The mounds can be close together as long as they are not touching. The recipe will make about 30 T, so you will be going for roughly 4 rows of 7, with 2 extra squeezed in.

4. Bake at 350 for 15-17 minutes or till golden brown and fragrant.

5. Best served same day, but leftovers can be kept in an airtight container at room temp for one day or in the fridge for up to a week. My monsters like them cold, but I prefer them still a little warm from the oven!

For the printable recipe click here.

If you liked this post, you might also enjoy . . .

• Paleo Cookie Butter

• Whole30 Granola

• Paleo "Graham" Crackers

• Double Chocolate Donuts

• Paleo Banana Muffins