Don’t waste the juice pulp, make muffins.
Feel free to use whatever flour you’d like. I also made these with almond and spelt flour in the past and they turned out lovely. Maybe change up the spices with other sort of juice pulps you’d like to use in this recipe. Pumpkin spice may not go well with a spinach, carrot, orange muffin. Cinnamon, cloves, nutmeg, or cardamom, are some good variations of spices to use, or you may leave them out completely.
The unsweetened coconut flakes were a last minute addition. Use 1/4 cup for the batter and another 1/4 cup to sprinkle on the tops. Also, I really would suggest raisins (or golden raisins if you have access) as they would be a perfect touch to the spices in here.
Drizzling coconut oil once out of the oven and slightly cooled is yum too. They’re also good with almond butter.
1 cup millet flour
1/2 cup garbanzo bean flour
2 tsp baking powder
1.5 tsp pumpkin spice
1 cup non-dairy milk
1 cup juice pulp (I used juice from 1 medium sweet potato, 4-5 carrots, ginger chunk)
1/4 cup mashed banana (about 1/2 banana)
1/4 cup maple syrup (coconut palm sugar or honey works too)
1 tsp vanilla extract
1/4-1/2 unsweetened coconut flakes (optional)
1/4 cup raisins (optional)
Combine all dry ingredients in a medium bowl and mix well. Combine wet ingredients together and incorporate into dry.
Preheat oven to 350.
Line muffin pan with muffin liners or nonstick cooking spray.
Fill muffins about 3/4 full. These muffins can make 10 good sized muffins or 12 slightly smaller ones. Your call :).
Place muffins into oven once heated and bake for about 20-25 minutes or until insides are cooked to your preferred texture. Toothpick will come out clean.
Remove from oven and set muffins on cooling rack.
Drizzle with coconut oil if you’d like