Juice Pulp Muffins
featured in Veggie-Packed Juices
Don't let those juice pulp leftovers go to waste! These muffins are a clever and delicious way to use up the remaining pulp, packed with wholesome ingredients and natural sweetness. Each bite is a healthy and flavorful treat.
Tasty Team
88% would make again
Total Time
45 minutes
45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Inspired by plantoeat.com
Total Time
45 minutes
45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Ingredients
for 12 servings
- 2 tablespoons flax meal
- 6 tablespoons water
- ¾ cup milk (180 mL), of choice
- ½ cup maple syrup (250 g)
- ½ cup applesauce (130 g)
- 1 cup fruit and vegetable pulp (260 g)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour (260 g)
- 1 cup rolled oats (80 g), plus more for sprinkling
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- nonstick cooking spray, for greasing
Nutrition Info
- Calories 174
- Fat 2g
- Carbs 34g
- Fiber 4g
- Sugar 7g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350ºF (180ºC).
- Make the flax eggs: combine the flax meal with the water and set aside for 10 minutes to gel.
- In a large bowl, combine the milk, maple syrup, flax eggs, applesauce, fruit and vegetable pulp, apple cider vinegar, and vanilla. Stir for about 30 seconds, until well-combined.
- Add the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir for about 30 seconds, until combined.
- Grease a 12-cup muffin tin with nonstick spray. Then, fill each cup with the batter about ¾ of the way full. Sprinkle the tops with oats.
- Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Let cool for at least 15 minutes, then serve.
- Enjoy!
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Inspired by plantoeat.com