These healthy Juice Pulp Muffins are a great way to use up all that leftover fruit and veggie pulp you have leftover after juicing making these muffins super moist!
Okay so don’t be scared by the title of this post.
These muffins are actually delicious, nutritious and won’t make you feel bad about wasting all those veggies when you juice! I wrote a detailed post at the beginning of the year on why I love juicing so much, and YES I still do! Juicing has become a part of my morning routine and when I need a bit of a detox, I’ll go ahead and juice for a few days along with some added protein and salads. It just makes me feel SO much better! Well one of the main questions I had (as well as most of you) was what can you do with ALL that colorful pulp you have leftover from all your yummy fruits and veggies?? There is so much amazing fiber left over that it’s just so sad to throw out and I just cringe at the thought of wasting such healthy, clean produce! Sooo I did a little research as well as some trial and error (that’s the FUN part!) and found a great recipe using all this pulp in the form of MUFFINS!
Seriously folks, who doesn’t love a good breakfast muffin? Or dessert muffin? Or even a post-workout muffin?? Yes as you can see muffins are great ANY time and since they are packed full of fiber, they’re also deliciously healthy for you too. Luckily for you, if you already have your pulp ready, making the muffins is the easy part!
Any combination of fruits and veggies will work for these muffins and experimenting can be fun too! For this specific recipe I just used one of my favorite morning juices which consists of kale, carrots, green apples and ginger. Carrots are great for these muffins because they produce a lot of pulp and are so good for you! These muffins have a great flavor without being overly sweet, so if you do prefer SWEET muffins feel free to be generous with your honey or other sweetener.
Another idea would be to throw in some protein powder if you’re looking for a great post-workout snack!
Juice Pulp Muffins
Ingredients
- 3 cups whole wheat pastry flour
- 1/4 cup flax seed meal
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 cups fruit/veggie pulp, I used approximately 1 bunch kale, 4 carrots, 2 green apples and 1 large chunk of fresh ginger
- 1/2 cup plain Greek yogurt
- 1/2 banana, mashed
- 1/2 cup unsweetened almond milk
- 1/2 cup maple syrup, or honey
- 1 tsp vanilla extract
- Handful of rolled oats
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine the flour, flax meal, salt, baking powder, cinnamon and nutmeg together. Then add in the pulp followed by the yogurt, banana, almond milk, maple syrup/honey and vanilla extract.
- Mix until just combined and add more almond milk if too thick.
- Add batter to lightly sprayed muffin tins and sprinkle with rolled oats. Bake for 20 to 25 minutes. Muffins will be done when a toothpick inserted into the middle comes out clean. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
great recipe! My husband juices a lot and I cannot imagine throwing away perfectly good pulp so I freeze it in 2 cup quantities. I also prefer to grind my own grains and have spelt on hand a lot. So in it went. Lovely and healthy!! Delicious. Thanks for the WW info as well. Comes in handy for me 😉
Turned out really amazing! tweaked the recipe a bit. used olive oil and normal milk instead of almond milk.
Hey
Has anyone tried these?
Thanks
Charlene
No eggs? I added two for binding, plus switched the yogurt and almond juice to real milk. very dry dough and result. maybe my pulp is too dry, and I need add more milk?
Oh wow I’m surprised your dough was dry even after adding the eggs, sorry about that! Perhaps try adding a whole banana to your mixture rather than a half 🙂
My dough was SUPER dry too! I had to add more AM and even some water just to make it mixable. I saved the second batch in the bowl to tweak of the first muffin tin doesn’t come out. Waiting now 😉
Wow! What a lovely idea! I have tried to make crackers with my left over pulp but they never worked out properly. My son helps me to juice now (pure entertaining to push veggies down and get pulp out the other end 🙂 )and last time we juiced he was really kin to keep the pulp and experimenting with it. I promised him to look for a fun recipe and I found yours.
Well, now I can say that I finally cracked the code! We made these and turned out delicious!! We actually made a cake in stead of muffins and I twigged the recipe a bit: eggs instead of yogurt, black sesame seeds instead of flax meal and I added a bit of butter. My pulp had both veggies and fruits with quite a lot of beet root. We got a very deep red cake!!!!!
I have to add that if settled really nice on my belly. No more guilt eating muffins, well, or cake. Thanks for sharing!!
What a great idea!! So glad you all enjoyed this! 🙂
Omg! LOVE This idea!! I always hate wasting all that good healthy fiber/pulp. Def be trying this next time I whip the juicer out! 😀 Xx
Lauren Jade
Hi kelly. I have been doing some research into clean eating and love your blog. My problem is that I HATE yogurt, can’t use it in cooking, smoothies anything! What can I use in place of it in these muffins and other recipes?
Thanks
Rachel
Could you tell me what camera/lens you use? I am just starting to dabble in photography and your photos are always beautifully taken.
Thanks!