Juice Pulp Muffins

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Juice Pulp Muffins

If you have a juicer at home you’re familiar with the pile of pulp you’re left with after making your nutrient-packed juice. Sure, you can throw it in the compost, but then you’d be missing out on all that fibre, not to mention the flavour and extra nutrition remaining! This recipe for juice pulp muffins is incredibly flexible and can be a mix of fruit and veg. Carrots, apples, pineapple, zucchini, beets, ginger . . . experiment and see what you like. You’ll never toss the pulp again!

 

Ingredients:

  • 1 1/2 cups flour 

  • 1 ½ teaspoons baking powder

  • 1 teaspoon ground cinnamon (more or less as desired)

  • ¼  teaspoon salt

  • ⅓  cup butter or coconut oil, melted

  • ¼ - ½  cup honey or maple syrup (depending on desired sweetness)

  • 1 egg, lightly beaten (or plant-based substitute)

  • 1 teaspoon pure vanilla extract

  • ⅔  cup milk (plant-based or dairy)

  • 2 cups of juice pulp leftover from juicing.


Directions:

Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin or line with muffin liners.

  • In a large bowl, mix together dry ingredients

  • Make a small well in the center of the dry ingredients and add the melted butter, honey/syrup, egg, vanilla, and milk.

  • Stir ingredients together until just combined. (Don't over mix).

  • Fold in the juice pulp just until combined.

  • Divide batter evenly among the muffin tins. Bake for approximately 20 minutes until a toothpick inserted in the center of a muffin comes out clean.

  • Remove to a wire rack to cool completely.

Juice Pulp Muffins