Ripple Effect
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The Ripple Effect

Ripple is built on the truth that even the smallest actions can have far reaching impacts.

Your small actions can have far reaching impacts. These are the real-time effects of Ripple milk being sold.

When you choose Ripple, you are creating positive impacts that ripple through our world. We call it the #rippleeffect and your impacts are pretty enormous... and growing.

These are the real-time effects of Ripple milk being sold.

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Ripple vs. Dairy Milk1
Carbon Saved
 lbs
Pounds less carbon used to produce Ripple milk2
Pounds less carbon used to produce Ripple milk2
Sugar Saved
 lbs
Pounds less sugar in Ripple milk3
Pounds less sugar in Ripple milk3
Ripple vs. Almond Milk4
Water Saved
 gal
Gallons less water used to produce Ripple milk2
Gallons less water used to produce Ripple milk2
Protein Added
 lbs
Pounds more protein in Ripple milk5
Pounds more protein in Ripple milk5

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1 Comparisons based on the same volume of all varieties of Ripple milk sold vs. the same volume of all varieties of dairy milk 2Comparisons based on the water used to get the same amount of protein from Ripple and almond milk. LifeCycle Assessment of Non-Dairy Milk, 2022 3 The weighted average of sugar across all varieties of milk is 13g in 1 cup vs. the weighted average of sugar across all varieties of Ripple milk is 7g in 1 cup. Milk sugar data from USDA National Nutrient Database for Standard Reference Legacy Release, April 2018. Milk consumption data from USDA 4 Comparisons based on the same volume of all varieties of Ripple milk sold vs. the same volume of almond milk 5 1 cup of almond milk contains 1g protein v. 1 cup Ripple milk contains 8g protein. Almond milk data from USDA National Nutrient Database for Standard Reference Legacy Release, April 2018

Vegan Banana Chocolate Swirl Blender Muffins

  • Total Time: 15 minutes
  • Servings: 12

Ingredients

  •  
  • 3 tbsp. water
  • 1 tbsp. ground flax seed
  • 1/2 cup Ripple Original Plant-Based Milk
  • 2 1/4 cup all-purpose flour
  • 3/4 cup mashed banana (about 2 medium bananas)
  • 1/2 cup packed brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 cup melted coconut oil
  • 2 tsp. apple cider vinegar
  • For the chocolate sauce:
  • 3 tbsp. cocoa powder
  • 3 tbsp. room temperature maple syrup
  • 1 1/2 tbsp. melted coconut oil
  • 3 tbsp. almond flour

Directions

  1. Preheat oven to 375° F and prepare a muffin tin with cooking spray or liners.
  2. Combine ground flax seed with 3 tbsp. of water in a small bowl and set aside. This will create a flax egg to help hold the muffins together.
  3. Next, prepare the chocolate swirl by combining cocoa powder, syrup, 1 ½ tbsp. melted coconut oil in a small bowl. Whisk vigorously until the mixture is smooth and drizzleable. Be sure to use room temperature maple syrup to prevent the coconut oil from solidifying once the ingredients are combined.
  4. Once smooth, stir in the almond flour, 1 tablespoon at a time. Set the chocolate sauce aside.
  5. Add ingredients to your blender starting with the Ripple milk, continuing in the order of the ingredients listed above. This will help to ensure most of the dry ingredients are covered by liquid to minimize sticking in the blender.
  6. Top off the muffin ingredients with the flax seed/water mixture, then blend everything together just until incorporated, about 15 seconds. Stop to scrape the sides of the blender if necessary. Allow the mixture to sit for 5 minutes.
  7. Fill the cavities of the muffin tin 1/3 full, then top each with about 1 tsp. of the chocolate sauce. Use a toothpick to swirl the chocolate into the muffin batter.
  8. Divide the rest of the muffin batter into the cavities until each muffin is 2/3 full. Top each with another teaspoon of chocolate sauce, then use a toothpick to swirl the chocolate throughout once again.
  9. Bake for 12-15 minutes. The muffins are fully cooked once a toothpick inserted into the center comes out clean.

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