Who hates wasting all that fabulous leftover pulp from juicing?! I do, I do! I’ve been searching for a tasty muffin recipe that uses juice pulp and I came across this one from Healthful Pursuit. These were so delicious! They require the pulp from 4 large carrots, 2 apples and a 1-2″ size piece of ginger. This makes an amazing juice so what better way to spend a Saturday morning than to make a fresh juice and whip up a batch of these tasty muffins. They are also gluten-free and dairy-free.
Head on over to Leanne’s website for the full recipe. The only change I made was instead of making 24 mini-muffins I made 12 regular size muffins. I also added about 1/4 cup of the fresh juice because the batter was quite thick, which she does say, but I didn’t want them to be too dry 🙂 Also, don’t skimp on the spices, it really enhances the flavor!Nutritional Info per muffin (when making 12 muffins)
192 Calories, 18g Carbs, 12g Fat, 4g Protein, 283mg Sodium, 7g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.