Yummy Juicer Pulp Muffin Recipe! (Vegan)

We recently bought a juicer and started juicing. I love giving my body a huge boost of vitamins and nutrients with a glass of fresh juice! Then I see all the pulp that's left behind, and can't help but feel bad about wasting it. I heard that you could do several things with the pulp, including making muffins. I searched recipes and was unable to find one that I liked. I then began to experiment with my own recipes. I tried three different recipes before getting the muffins just how I wanted. I have made and thoroughly enjoyed them several times now. The first few recipes that I experimented with were not vegan, but the vegan ones turned out the best! These muffins are sweet, moist, and delicious, but are definitely more of a healthy breakfast/snack muffin than a desert muffin. I love that my almost 3 year old feels like she's getting a treat, while I know that she's also getting a good variety of nutrients (including some sneaky veggies from the pulp). I love them just the way they are, but if you're looking for something sweeter you can up the sugar to 1/2 cup and add chocolate chips, yum!

 

 

Here's what you need:

 

1 cup juicer pulp (I've been using the pulp from carrot, beet, apple, ginger juice)

1/3 cup brown sugar (or other sugar or sweetener)

1/3 cup unsweetened apple sauce

1/4 cup melted coconut oil (melted butter works as an alternative)

3/4 cup unsweetened vanilla almond milk (you can also use regular milk or your choice of substitute)

3/4 cup spelt or whole wheat flour (I recently switched to spelt)

3/4 cup oat flour

1/4 cup ground flax (optional - great for adding extra nutrients, including omega 3s and protein)

1.5 tsp baking soda

1 tsp cinnamon

1/2 cup oats (quick or rolled)

Chocolate chips and/or nuts can be added if desired.

 

I prefer to use all organic ingredients, but it's definitely not necessary.

 

 

 

Directions:

 

1. Preheat oven to 350 degrees F and lightly grease your 12 muffin tin (I use coconut oil).

2. Melt the 1/4 cup coconut oil (or butter) in a small saucepan over low heat. 

3. Mix both types of flour, ground flax, baking soda, and cinnamon in a medium bowl (leaving out the oats) while you wait for the coconut oil to melt.

4. Mix the pulp, sugar, apple sauce, and coconut oil in a large mixing bowl.

5. Add unsweetened vanilla almond milk (or other) to the wet ingredients and mix well.

6. Slowly add the dry mixture to the wet mixture.

7. After all ingredients are mixed, stir in the oats.

8. If you want to add chocolate chips and/or nuts, stir them in after the oats.

9. Fill muffin tins about 3/4 of the way full.

10. Bake for 20-22 minutes, let cool for at least 10 minutes (I prefer longer), and enjoy!



 

 

I hope you enjoy this recipe! Please share!

Emily 

 

Working to create positive change in myself, my family, my community and the world. Making a difference one baby step at a time.