Juice Pulp Muffins
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!
Servings: 24
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
Serving: 1muffin | Calories: 85kcal | Carbohydrates: 17.8g | Protein: 2.9g | Fat: 0.7g | Saturated Fat: 0.1g | Fiber: 2.7g | Sugar: 4.9g