Love to be in the Kitchen

Healthy Juice Pulp Muffins

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These Healthy Juice Pulp Muffins are moist and delicious! Made without sugar and full of nutrition. These muffins are the perfect recipe to make with your leftover juice pulp. They can also be made with shredded carrots if you don’t have juice pulp.

Healthy Juice Pulp Muffins

I recently got a new juicer (Hurom juicer) and I LOVE it so much! Where has it been all my life? So being new to juicing I quickly realized that each time you make a juice there is pulp as well. And that pulp doesn’t need to go to waste! There are so many great ways to use it. Today I am sharing this delicious Healthy Juice Pulp Muffin recipe using the pulp from the delicious Carrot Pineapple Orange Juice I made.

Juice Pulp

Maybe I’m weird but I thought the pulp was so cool! Here you see pulp from a few carrots, 1/2 a pineapple and 2 oranges.

Healthy Juice Pulp Muffins

I made the batter for these delicious muffins using healthy ingredients like white whole wheat flour, applesauce, and honey instead of any sugar. Then for the last step, I simply added in the pulp I had from the juice I had previously made.

Please note you can still make this recipe if you don’t have juice pulp! Just substitute another shredded vegetable. I suggest carrot but I’m sure many other vegetables and even fruit would work. If you’d like to make it the flavors I did I would suggest 3/4 cup shredded carrot, 1/4 cup crushed pineapple and 1/2 tablespoon zest of an orange.

Healthy Juice Pulp Muffins

The batter is added to a greased muffin tin and then put in the oven for about 18 minutes.

Healthy Juice Pulp Muffins

It came out looking amazing!

 

Healthy Juice Pulp Muffins

Everyone I shared this with really liked it including my 1-year-old!

Enjoy!

Read more about how to use juice pulp and get a 20% code my favorite juicer (Hurom) in this post!

Yield: 12

Healthy Juice Pulp Muffins

Healthy Juice Pulp Muffins

Ingredients

  • 1 1/2 cups white whole wheat flour (or whole wheat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (more or less as desired)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted
  • 1/2 cup honey
  • 1 egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened applesauce
  • 1 cup juice pulp (I used carrot, pineapple, and orange) (Or you can use 1 cup finely shredded carrots)

Instructions

  1. Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with non-stick cooking spray.
  2. In a large bowl whisk together the flour, baking soda, ginger, and salt.
  3. Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.
  4. Stir ingredients together until just combined. (Don't over mix).
  5. Fold in the juice pulp (or shredded carrots) just until combined (again don't overmix).
  6. Divide batter evenly among the muffin tin. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
  7. Remove to a wire rack to cool completely.
  8. Keep muffins in an airtight container (last for about 2-3 days) Or freeze.
© Becky

**PIN IT!**Healthy Juice Pulp Muffins

Comments

  13. These were delicious! I use some beet and kale as well and wonderful; avocado oil instead of butter, coconut sugar and a little soy milk instead of honey.

    Any idea of the nutrition content/calories?

    Reply

    • I’m so glad you loved it! I would suggest finding an online nutrition calculator to find out the nutrition content and calories. Especially since you made some substitutions. Thanks for your comment! 🙂

      Reply

  14. Oh my gosh…yummmo! This was my first attempt at making juice pulp muffins and they were AMAZING! I used fresh pulp from the carrots, orange and ginger juice I made this morning (2 carrots, one orange, and a couple slices of ginger which yielded roughly one cup of pulp). I used organic whole wheat flour and the only adaptations I made were that I substituted the 1/2c honey for a little over 1/4c organic maple syrup, I did not use vanilla extract because I didn’t have any, and I used cinnamon apple sauce because it’s what I had in the frig. Baked them for 15 minutes. They turned out amazing, very moist and had great flavor. The 1/4c of maple syrup worked fine, though I may up it next time to the 1/2c to see how that adjusts the flavor/sweetness. I think, regardless of what pulp you are working with,this recipe should be the basis for any great fruit pulp muffin.

    Reply

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