What to do with Leftover Soybean Pulp - Make Muffins Of Course!

Over the past ten years, I have acquired a taste for soy milk, as it is something sold all over town here in Singapore. Of all the soy milk flavors, my favorite is almond because it has that slightly nutty, slightly sweet taste to it and is just so dreamy smooth...mmm!

Anyways, that's not really the point. Have you ever wondered what to do with all that leftover pulp (after making soy milk) that seems like it has so much goodness in it and that you really don't want to see go to waste? Well, they do say that great minds think alike! What I mean to say is that yes, I too felt the same way, so I ventured out for some tips. It seems as though other people have worked out ways to use this soybean pulp, called okara. It can be used in most baked goods to replace some flour and some moisture.

My favorite okara recipe is this carrot/banana/raisin breakfast muffins. As with all recipes, feel free to omit some bits and/or add in some of your own. Ex. substitute the carrot with apple, zucchini, pumpkin, sweet potato even.

These are just delish and you would never know that it even has the okara... not that it should matter anyways. They don't taste healthy at all and are packed with protein! How could you get a better combo?

Carrot Okara Muffins (recipe adapted from http://www.justasdelish.com/carrot-okara-muffin/)
Makes 10 Muffins

1 cup wet okara (soybean pulp leftover from making soymilk)
1/8 cup coconut oil
1 teaspoon vanilla
3/4 cup carrots - grated
2 bananas - mashed 

1½ cup flour
¼ cup baby oats 
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon all spice
½ teaspoon salt
½ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda

½ cup chopped walnuts, optional
½ cup raisins, optional

Preheat your oven to 175°C. Fill your muffin tray with 10 paper liners. Combine wet ingredients in a medium bowl. Sift dry ingredients in a larger mixing bowl. Pour wet ingredients, walnuts and raisins into dry ingredients, mixing until just combined. Trust me here: do not overmix. Spoon the batter into the liners until almost full. Bake for 30 to 35 minutes until lightly brown or until a toothpick test comes out clean. Depending on the wetness of your okara, the baking times might be slightly different. Wait for them to cool and happy snacking!

Please please pleaseee leave me a comment below if you do try these - let me know what you think!

P.S. Don't forget to like the Strawberry Chocolate Concoction Facebook Page for tips, recipes and updates: https://www.facebook.com/StrawberryChocolateConcoction!
The banana was an afterthought (ie. after I saw a bunch of super overripe bananas on my counter), which is why they aren't pictured here.
No. Your eyes aren't deceiving you. Yes. There are only 9 muffins. I had to eat one as soon at is was just cool enough to be eaten. Yum-my!


  1. I'm making these tomorrow! Thanks for posting your recipe.

  2. Its a shame you don't have more comments on this! This recipe is awesome. I had 3 cups of left over pulp and I used this recipe for all of it. The muffins are tasty, but they didn't fluff up enough, which I am pretty sure is my fault. Anyways, the recipe is great and i'll be using it again! Thanks!

    1. Thank you! I'm glad you tried them - the recipe definitely is great!

      Do let me know if they fluff up better next time!

  3. Mine turned out wonderfully fluffy and moist. I added an extra tbsp of orange juice to activate the rising agents, accidentally added an extra 1/4 tsp of clove and to give some extra moisture, homemade (approx.80ml.) soymilk. They turned out incredibly tasty, with perfect moisture and fluffiness. Couldn’t stop myself from indulging!