Juice Pulp Muffins
Get the most out of your juicing adventures! These moist and delicious muffins utilize leftover pulp from beets, carrots, and apples, turning your scraps into a tasty zero-waste treat. Vegan and gluten-free, these muffins are perfect for everyone. No dairy or eggs needed! The cinnamon and nutmeg brings warm, autumnal notes to these muffins, making them smell absolutely irresistible.
Ingredients
2 flaxeggs (2 Tb flaxseed meal + 1/3 cup water)
2 cups almond flour
1/2 cup rolled oats, gluten-free
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/2 tsp salt
1/3 cup dairy-free milk
1/3 cup agave or honey
1/4 cup olive oil
1 tsp vanilla extract
2 cups juice pulp
Directions
- Make your flaxeggs by stirring flaxseed meal with water. Let set for 10 minutes to thicken.
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the almond flour, oats, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Stir to mix well.
- In a separate bowl, combine the flaxegg, milk, agave, olive oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Then fold in your juice pulp. Stir well to combine.
- Divide the batter between the liners. Top with oats and a light sprinkle of coconut sugar, if desired.
- Bake at 350°F for 25-30 minutes*. Cool for 5 minutes before serving.
*Note
Baking time can vary depending on how wet your pulp was.
Juice Pulp Muffins
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