2 c. white whole wheat flour

2/3 c. chopped smoked almonds

2 t. baking powder

1/2 t. salt

1 c. unsweetened almond milk

1/2 c. canola oil

1 recipe smoky almond pesto (~1 c.)

2 eggs

3 oz grated parmesan cheese (approx.)

Preheat oven to 350º F

Mix together the dry ingredients (white whole wheat flour, smoked almonds, baking powder, salt) in a large bowl.

Mix together the wet ingredients (pesto, canola oil, almond milk, and eggs) in a large measuring cup. Add this mixture to the dry ingredients, stirring just until blended.

Pour mixture into muffin tins lined with muffin papers. Sprinkle parmesan cheese on top and bake for 20-25 min.

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Yield: 15 muffins

Last updated: 5/23/26