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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.

 

Ingredients:

Dry:

1 cup millet flour

1/2 cup garbanzo bean flour

2 tsp baking powder

1.5 tsp pumpkin spice

 

Wet:

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)

 

Directions:

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

8 Comments

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  1. Jessica

    These were the most disgusting muffins I have ever tasted. I used my pulp from juicing and they were awful

  2. Just made these and they turned out great! My fiance’ told me to write that he definitely approves :) I tweaked the recipe a little bit since we didn’t have all the ingredients. I used 1/2 coconut flour and 1/2 arrowroot flour instead of the millet/garbanzo bean combo. I used water instead of milk, and I added some sunflower seed butter and coconut oil. Later we’re going to add a cacao/honey spread that we made to drizzle on top. Yum!

    • Hi Karen! I’m glad you and your fiance enjoyed ’em! Oooh the sunflower butter is an awesome idea and your cacao/honey spread sounds divine..Makin’ me crave some right now :)

      I’ll have to try the coconut/arrowroot flour combo in the future, thanks!

  3. Julie

    Just made these! Thanks for posting! I used whatever juice pulp I saved from my morning juice. Also, substituted oat flour for the other flours only because I didnt have anything else to use.

    Any idea how to calculate the calories in the pulp or the fiber content?

    • Julie

      They’re quite tasty, I thought! I’ve been needing a morning snack to have at work and I think these will work just great!

      • Awesome! I’m so glad they worked out well for you Julie.
        I’ll have to keep in mind oat flour for the future, sounds like a good sub.

        As far as the calories/fiber go, calculate the amount of fiber from all the veggies you used..So for example, if you used 4 carrots and 1 sweet potato, look up the nutrition facts for all of them. You should be able to find this easily on the web.
        All the fiber will be incorporated into the muffins so that should be accurate.
        The calories I’m not so sure; since you’ll be juicing and consuming the majority of the sugars already, I cannot say for certain that the same caloric content will transfer over. You can always calculate the calories in the same manner as the fiber, but count on that being more than what it may be.

        I hope this helps! Let me know if I can be of further assistance :)