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Healthy Juice Pulp Muffins

April 11, 2016 by becky 53 Comments

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, cinnamon, nutmeg, 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

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Green Juice Recipe

Green Juice Recipe

Filed Under: Healthy, Muffins

« Becky’s Bites of Life- March
Carrot Pineapple Orange Juice »

Comments

  1. Ivonne says

    April 12, 2016 at 4:52 pm

    I like the recipe, healthy juice followed by a healthy snack with no waste; such a great idea!

    Reply
    • becky says

      April 13, 2016 at 10:25 am

      Thanks! It’s so great to not waste leftovers and have a delicious and healthy snack!

      Reply
    • Lesli Kay says

      February 16, 2020 at 5:50 pm

      I loved them as well but since I do not like butter I substituted 2Tb coconut oil. They came out fluffy and amazing. Just a suggestion:)

      Reply
      • becky says

        February 17, 2020 at 8:42 am

        Thanks for the suggestion!

        Reply
  2. Charbel says

    April 12, 2016 at 6:24 pm

    What a great idea! These looks very tasty!

    Reply
    • becky says

      April 13, 2016 at 10:26 am

      Thank you! We loved these muffins!

      Reply
  3. Healing Tomato says

    April 12, 2016 at 9:05 pm

    Oh my! What a clever way to use pulp. Great recipe.

    Reply
    • becky says

      April 13, 2016 at 10:27 am

      Thanks! It was my first time using pulp and it was awesome!

      Reply
  4. Raquel says

    April 13, 2016 at 10:58 am

    What a nice idea to make some muffins! I could so eat one (or several) of these right now!

    Reply
    • becky says

      July 25, 2019 at 1:31 pm

      Thanks! ๐Ÿ˜„

      Reply
  5. Matt @ Plating Pixels says

    April 13, 2016 at 1:48 pm

    Healthy indeed! Love the use of juices instead of pure sugar.

    Reply
    • becky says

      July 25, 2019 at 1:32 pm

      Thanks! It’s delicious! ๐Ÿ˜‹

      Reply
  6. Diane says

    April 13, 2016 at 3:39 pm

    What a clever idea. I wouldn’t have thought of that.

    Reply
  7. christine hadden says

    April 14, 2016 at 7:58 am

    Great idea to use up that pulp!

    Reply
  8. Justine Howell says

    April 14, 2016 at 9:02 am

    Great idea for a Saturday breakfast.

    Reply
  9. aimee @ like mother like daughter says

    April 14, 2016 at 9:10 am

    I had no idea I could use the pulp. These look delicious!

    Reply
  10. reesa says

    April 15, 2016 at 8:38 am

    These look so delicious! Never thought to use my homemade juice into something like this!!

    Reply
  11. Stephanie Huston says

    April 15, 2016 at 8:46 pm

    These sound delicious! My children would love these for breakfast.

    Reply
  12. jamie says

    April 18, 2016 at 11:04 am

    What a smart idea for the leftovers!

    Reply
  13. Emil says

    June 14, 2018 at 1:18 pm

    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
    • becky says

      June 14, 2018 at 8:41 pm

      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! ๐Ÿ™‚

      Reply
  14. Audra says

    May 10, 2019 at 12:22 pm

    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
    • becky says

      May 18, 2019 at 10:40 am

      Thanks so much for this great detailed review! I’m so glad you enjoyed it! ๐Ÿ™‚

      Reply
  15. Rose says

    January 4, 2020 at 1:10 pm

    Can i use almond flour or coconut flour?

    Reply
    • becky says

      January 4, 2020 at 1:23 pm

      Honestly, I am not sure. I haven’t tried either. If you try it, let me know if it worked out!

      Reply
    • John O'Brien says

      January 31, 2021 at 10:28 am

      Made them this morning using 1 cup almond and a half cup of coconut flour. I did coconut oil instead of butter and Erythritol for the honey, also added some raisins. While baking my 4 year old grandson asked whatโ€™s that smell! They didnโ€™t rise at all but held together and had a nice taste. May need some tweaking! Like the idea of the pulp use, surprised that dogs enjoy pulp in their food, just hope his ears donโ€™t get bigger!

      Reply
  16. Bonnie says

    February 9, 2020 at 10:33 am

    I almost never have just carrot pulp. But I found myself with a big batch of just that. So I went searching for a recipe to use because I just couldnโ€™t bear to throw it away. I love this recipe! Iโ€™ve been playing with ingredients in subsequent batches. My first run through I like to use a recipe as is. I missed the cinnamon and nutmeg because they are not listed in step two. Oh well. My second run through I ran out of honey and used agave to fill what I was lacking. I also used apple butter instead of applesauce. I didnโ€™t have whole wheat flour so I used equal parts regular flour and quinoa flour. These were equally amazing! Thank you!

    Reply
    • becky says

      February 9, 2020 at 3:50 pm

      Thank you Bonnie for this review! I am so sorry I didn’t include in the instructions to add cinnamon and nutmeg. I just fixed it. I’m so glad you were able to use up your leftover pulp and enjoy this recipe! ๐Ÿ™‚

      Reply
  17. Shannon says

    March 7, 2020 at 2:31 pm

    Love this recipe. Using what I had on hand, I mad 1st batch with all organic parts 1 cup flour, 1 egg, 2 T butter, 1 t baking soda, 1 t sea salt, 1 cup pear, plum, and tangelo pulp, 1/2 c dark organic can sugar, 1/2 cup Tupelo honey, 3/4 cup chopped pecans, 1.5 t cinnamon, 1 t nutmeg, ginger. I did not over mix and let the batter rest for a couple mins. before putting in pan. Made in mini muffin tins. Thank you for sharing!

    Reply
    • becky says

      March 7, 2020 at 3:08 pm

      Thank you for sharing how you make this recipe! It sounds delicious like this! ๐Ÿ™‚

      Reply
  18. Claire says

    May 18, 2020 at 7:26 pm

    Would you be able to substitute almond meal instead of whole wheat flower? and also what could you use instead of apple sauce?

    Reply
    • becky says

      May 21, 2020 at 2:51 pm

      I can’t tell you for sure because I haven’t tried it. It’s worth trying though. Let me know how it turns out, please. Instead of apple sauce you could try mashed banana, Greek yogurt, sour cream, or oil.

      Reply
  19. Jess says

    May 23, 2020 at 6:44 pm

    Tried these with what I had – regular flour, baking powder instead of soda, and pumpkin pie spice instead of nutmeg. Turned out surprisingly good! And our pulp was: carrot, celery, apple, lemon and pear.

    Reply
  20. Jenny says

    May 27, 2020 at 2:09 pm

    Thanks for confirming that I am not the only one who hates pulp waste & loves to create something with it. I would thoroughly recommend adding toasted walnuts (or pecans) to the mix & sultanas.. they give these kinds of muffins a lovely texture. Question: do you ever put a whole orange with skin in the juicer? I know that might sound nuts but that’s where the zest is.. I fished out the chunky orange white pith part… I appreciate all that you shared here… yay pulp muffins! Xxx

    Reply
    • becky says

      May 27, 2020 at 3:45 pm

      Thanks for the suggestions! That sounds delicious! I have not added the entire orange. I don’t think my juicer could handle that. If I wanted the zest, I would just zest it before juicing it and then add the zest to my juice.

      Reply
  21. Emma McCabe says

    June 30, 2020 at 5:38 pm

    These are really great! I told myself I would only buy a juicer if I could find a bangin pulp recipe. This one reeled me in. I made mini muffins and baked for 15 minutes. I also substituted honey with maple syrup. Your ratios are spot on. They are very moist, not too sweet, and perfect for lessening kitchen waste. Thank you!

    Reply
    • becky says

      June 30, 2020 at 6:57 pm

      This is wonderful! I’m so glad this recipe was just what you were looking for! ๐Ÿ™‚

      Reply
  22. Ann says

    July 23, 2020 at 8:22 pm

    Um, wow! Best muffins ever! I didn’t have applesauce, so I substituted 1/2 cup plus another splash extra virgin olive oil and splash of raw milk. Dusted them lightly with powdered raw sugar and cinnamon. I am REALLY impressed! I had carrot and pineapple pulp. โคโคโค

    Reply
    • becky says

      July 25, 2020 at 2:07 pm

      Thanks for letting me know the changes you made. It sounds great like that! I’m so glad you loved it! ๐Ÿ™‚

      Reply
  23. gamblour says

    October 13, 2020 at 11:42 am

    Such a simple and tasty recipe. I just use straight apple pulp that’s left over from when I juice fresh apples. Whenever my wife and kids and I go apple picking, we always go crazy and get a ton of apples, so we always have enough to juice and this is a terrific way to use that beautiful, fresh pulp that’s left over.

    Reply
    • becky says

      October 13, 2020 at 12:48 pm

      I love this! Apple picking is so much fun. I’m so glad you found this recipe! Making it with just apple pulp sounds amazing!

      Reply
  24. Rachel Morgan says

    October 26, 2020 at 8:06 pm

    Fantastic recipe! I made them gluten free, dairy free and egg free. Used half buckwheat flour, half gf plain flour, used Bob’s red mill egg replacer for egg, and coconut oil for butter. I also subbed coconut yoghurt for apple sauce as I didn’t have any. My juice pulp was orange/apple/spinach/kale/celery. Absolutely delicious and so good to use up the juice pulp! Thank you ๐Ÿ™‚

    Reply
    • becky says

      October 26, 2020 at 8:17 pm

      Yum! Thanks for sharing the changes that you made and that it worked out so well for you! ๐Ÿ™‚

      Reply
  25. Mango on toast says

    November 13, 2020 at 6:02 am

    Any idea what I can substitute applesauce for? Overripe banana ??

    Reply
    • becky says

      November 13, 2020 at 9:28 am

      You could try mashed banana, oil, yogurt, mashed sweet potato… I haven’t tried any of those but from a google search, it sounds like they would all work. Let me know what you end up using!

      Reply
  26. Marcy says

    November 15, 2020 at 6:43 pm

    These were soooo good! I love how the recipe allows for versatility! I used 1/4 cup Greek yogurt with 3/4 applesauce, added pumpkin pie spice in place of individual spices and pulp from carrots, apples and ginger- they turned out absolutely delicious!! Thank you so much for a great recipe! Iโ€™m looking forward to using this recipe again and love knowing that many different adjustments can be made! โค๏ธ๐Ÿ˜ƒ

    Reply
    • becky says

      November 16, 2020 at 9:43 am

      Yes, it’s a flexible recipe! ๐Ÿ™‚ Thanks for sharing how you made it. Adding pumpkin pie spice sounds like a fabulous idea!

      Reply
  27. Katie says

    February 20, 2021 at 5:53 am

    Thank you for this recipe! I recently purchased a juicer and needed to find a way to up-cycle the pulp ๐Ÿ™‚ This recipe is perfect, and versatile! I added blueberries, a little chia seed, and some hemp hearts on top. They turned out wonderful! Thanks again โ˜บ๏ธ

    Reply
    • becky says

      February 22, 2021 at 10:12 am

      You’re welcome! Thanks for sharing the additions, those sound delicious in these muffins!

      Reply
      • Sharon says

        March 7, 2021 at 9:19 am

        I do note have muffin tin can I just bake in a normal tin

        Reply
        • becky says

          March 7, 2021 at 10:22 am

          I haven’t tried it in anything other than a muffin pan but I think it would work. Just keep your eye on it because I am not sure how long it would bake for.

          Reply

Trackbacks

  1. Carrot Pineapple Orange Juice - Love to be in the Kitchen says:
    April 12, 2016 at 6:01 am

    […] was so easy to have the pulp from the previous days juice to add to these Healthy Juice Pulp Muffins. It made them so moist and delicious! I’m currentlyย snacking on one right now and still […]

    Reply
  2. Sugar-Free Chocolate Bites - Love to be in the Kitchen says:
    July 12, 2017 at 8:26 pm

    […] cravings hit like these Sugar-Free Chocolate Bites. My other favorite snacks/sweet meals were these muffins (I just added shredded carrots), Overnight Oats (with just maple syrup and I added berries), No Bake […]

    Reply

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