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Juice Pulp Muffins

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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.

Total time: 50 min

Servings: 12 muffins

By: Tribest Team

Ingredients

Flaxegg

2 flaxeggs (2 Tb flaxseed meal + 1/3 cup water)

almond flour

2 cups almond flour

rolled oats

1/2 cup rolled oats, gluten-free

baking powder

2 tsp baking powder

baking soda

1 tsp baking soda

cinnamon

1 tsp cinnamon

nutmeg

1/2 tsp nutmeg

ground ginger

1/4 tsp ground ginger

salt

1/2 tsp salt

milk

1/3 cup dairy-free milk 

agave

1/3 cup agave or honey

olive oil

1/4 cup olive oil

vanilla extract

1 tsp vanilla extract

juice pulp from carrots, beets, and apples

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

Juice Pulp Muffins

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Dynapro® Commercial High-Speed Blender in Gray with stainless steel scoop
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Dynapro® Commercial High-Speed Blender in Gray - Stainless Steel Blades
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