The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Bakerita.


For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

For muffins

  • ¾ cup all-purpose flour
  • ¾ cup white whole wheat flour (can sub both flours to GF flour)
  • ¼ cup light brown sugar
  • ½ cup coconut sugar
  • ½ tsp. salt
  • 2 tsps. baking powder
  • ⅓ cup coconut oil melted
  • 1 large banana mashed (about ½ cup)
  • ½ cup almond milk or other non-dairy milk made with the NutraMilk
  • 1 tbsp. almond butter made with the NutraMilk
  • 1 cup fresh blueberries


For almond Milk

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Open the container lid. Take out 1 tbsp. of almond butter for recipe and set aside.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
  • Press Start.
  • Press Dispense, open the spigot and fill your container with almond milk.
    • Preheat oven to 400ºF. Grease 12 muffin cups or line with muffin liners.
    • Combine the all-purpose flour, whole wheat flour, brown sugar, white sugar, salt, and baking powder.
    • Add in almond milk, almond butter, mashed banana, and oil and stir until just moistened.
    • Fold in blueberries.
    • Divide the batter between the 12 muffin cups, they should be about 3/4 full.
    • Bake for 17 to 20 minutes in the preheated oven, or until a toothpick comes out clean.