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.
I recently got a new juicer (Hurom juicer) and I LOVE it so much! Where has it been all my life? As a new juicer, I quickly realized that each time you make juice, there is also pulp. And that pulp doesn’t need to go to waste! There are numerous great ways to utilize it.
Today, I am sharing this delicious Healthy Juice Pulp Muffin recipe using the pulp from the delicious Carrot Pineapple Orange Juice I made.
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.
I made the batter for these delicious muffins using healthy ingredients like white whole wheat flour, applesauce, and honey instead of any refined 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 with the flavors I did, I suggest 3/4 cup shredded carrot, 1/4 cup crushed pineapple, and 1/2 tablespoon zest of an orange.
The batter is added to a greased muffin tin and then put in the oven for about 18 minutes.
It came out looking amazing!
Everyone I shared this with really liked it, including my kids!
Enjoy!
** Check out 25+ Tasty Muffin Recipes**
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
- Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with non-stick cooking spray.
- In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.
- Stir ingredients together until just combined. (Don't over mix).
- Fold in the juice pulp (or shredded carrots) just until combined (again don't overmix).
- 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.
- Remove to a wire rack to cool completely.
- Keep muffins in an airtight container (last for about 2-3 days) Or freeze.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!
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I like the recipe, healthy juice followed by a healthy snack with no waste; such a great idea!
Thanks! It’s so great to not waste leftovers and have a delicious and healthy snack!
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:)
Thanks for the suggestion!
What a great idea! These looks very tasty!
Thank you! We loved these muffins!
Oh my! What a clever way to use pulp. Great recipe.
Thanks! It was my first time using pulp and it was awesome!
What a nice idea to make some muffins! I could so eat one (or several) of these right now!
Thanks! 😄
Healthy indeed! Love the use of juices instead of pure sugar.
Thanks! It’s delicious! 😋
What a clever idea. I wouldn’t have thought of that.
Great idea to use up that pulp!
Great idea for a Saturday breakfast.
I had no idea I could use the pulp. These look delicious!
These look so delicious! Never thought to use my homemade juice into something like this!!
These sound delicious! My children would love these for breakfast.
What a smart idea for the leftovers!
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?
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! 🙂
how much coconut sugar and milk did u used ?
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.
Thanks so much for this great detailed review! I’m so glad you enjoyed it! 🙂
Can i use almond flour or coconut flour?
Honestly, I am not sure. I haven’t tried either. If you try it, let me know if it worked out!
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 what’s that smell! They didn’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 don’t get bigger!
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 couldn’t bear to throw it away. I love this recipe! I’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 didn’t have whole wheat flour so I used equal parts regular flour and quinoa flour. These were equally amazing! Thank you!
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! 🙂
What can I use to substitute the apple sauce I don’t have any
You could try Greek yogurt or mashed bananas.
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!
Thank you for sharing how you make this recipe! It sounds delicious like this! 🙂
Would you be able to substitute almond meal instead of whole wheat flower? and also what could you use instead of apple sauce?
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.
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.
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
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.
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!
This is wonderful! I’m so glad this recipe was just what you were looking for! 🙂
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. ❤❤❤
Thanks for letting me know the changes you made. It sounds great like that! I’m so glad you loved it! 🙂
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.
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!
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 🙂
Yum! Thanks for sharing the changes that you made and that it worked out so well for you! 🙂
Any idea what I can substitute applesauce for? Overripe banana ??
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!
I substituted yogurt for the apple sauce and it turned out perfectly! This recipe is really great. I saved it to Pinterest.
That’s a great idea to add yogurt. Sounds delicious!
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! I’m looking forward to using this recipe again and love knowing that many different adjustments can be made! ❤️😃
Yes, it’s a flexible recipe! 🙂 Thanks for sharing how you made it. Adding pumpkin pie spice sounds like a fabulous idea!
Thank you for this recipe! I recently purchased a juicer and needed to find a way to up-cycle the pulp 🙂 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 ☺️
You’re welcome! Thanks for sharing the additions, those sound delicious in these muffins!
I do note have muffin tin can I just bake in a normal tin
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.
These are really yummy!! My husband and I have made them twice now. I exchanged the flour for oat flour, the applesauce for mashed bananas with a little water, and the egg for a flax egg. I also tried reducing the syrup down to 1/4 cup, and I still like them!! Thank you for this great recipe! I love using up my juice pulp!!
You’re welcome! I love hearing these substitutions you made. It sounds delicious that way too!
How many bananas? Just one?
YUM!! I did not have applesauce so I used mayonnaise and oil instead. I also made a brown sugar/vanilla icing glaze and they were moist and divine! thank you!
Thanks for sharing what substitution worked for you! 🙂 I’m so glad you loved it!
Looking for just this since I just juiced 4 oranges, 2 lemons, 1 apple, ginger and tumeric. But I juiced with the rind. Any idea if it’s okay this way o r should I peel fruit/vegetables in order to use pulp? Thanks!
I think it should be fine. It’s edible. It just might be slightly more bitter.
I just juiced the same except a beet instead of apple. Next time I’ll add the apple. Can’t wait to try these muffins!
This has to be the most adaptable recipe ever. I was searching for a recipe to use the pulp from noice with carrot, apple, celery, cucumber, spinach. I was out of eggs so used ground flax seeds with water for the egg. I used a mashed banana with 1/4 cup almond milk and water to replace the cup of applesauce since I didn’t have applesauce and melted coconut oil in place of butter. The batter was awesome and the muffins are so good!! Thank you! Now I will start juicing more again 🙂
That’s incredible! Thanks so much for sharing how you adapted the recipe. That sounds amazing!
Does anyone have the nutritional information for this recipe? Calories, carbs, etc? Thx
This recipe is amazing!! My 1 year old and 3 year old both absolutely loved it! Froze it and had it for breakfast for many days
Thank you so much! I love that you froze it.
These look delicious however I can’t have wheat flour can I use almond flour or any gluten free flour if so would the flour measurement be the same ?
I haven’t tried that, but from the comments on this post, some people have used almond or gluten-free flour and had good results. (Or a mix of flours) I think the measurements would be the same.
Help! I have everything but apple sauce! can I just add more pulp?
I think it’d be better to add something that will hold everything together such as mashed bananas, pureed pumpkin, or even Greek yogurt.
This was really delightful. Thank you 🥰
You’re welcome!
Is wasn’t able to find my muffin pan so I used a mini bunt cake pan. It turned out so well!
That’s great! I think I need to get a mini bundt cake pan, that sounds fun!
The first time I juiced, I thought to myself “such a shame to waste all this goodness”. That thought led me to this healthy juice pulp recipe. I didn’t have applesauce in the house, so I used crushed pineapple. AMAZING! I make muffins each time I juice and my husband loves this healthy treat.
Thank you for sharing this with me. I am so happy you found this recipe and love it! 🙂
Oh my! These were so good!!!
I made mine vegan with 1 cup oat flour, 1/2 cup unbleached flour and 1 cup almond flour. Added shredded Granny Smith apple instead of apple sauce. Also aquafava instead of egg, some coconut milk for moisture. Vegan butter and chopped homemade pickled ginger.
Topped them in the oven with chocolate chunks and walnuts. Delicious!!!!
Yum! I love hearing how you changed the recipe. Delicious! 🙂
Wonder what’s the calorie of these muffins?
I don’t have nutrition information on this recipe. Sorry, but you can find a calorie calculator online to help.
I made these but used rhubarb puree instead of apple sauce and crushed up whole pecans and folded in. My pulp consisted of papaya orange and carrot with grated orange peel. Turned out AMAZING! Thanks for the inspiration!
Those sound like great mix-ins! Thanks for sharing! 🙂
Wow! I don’t leave reviews often but these were AWESOME! Juicing is nice and all but I always felt guilty throwing away all the rest. This recipe was super easy, tasty as all get out, and just a great use of the pulp! I made with beet, carrot and apple pulp for first batch. Thank you!
You’re welcome! So happy you found this recipe. It sounds delicious how you made it!
I’m amazed at how these turned out — so delicious! I used a combo of AP and WW flours, and my juice pulp was mainly carrot + beet with a tiny bit of orange and ginger. I called them sunset muffins because they’re pink! My kids and I love them so much, and I feel fine having them eat as many as they want because they’re healthy!
I love that! Sunset muffins sound perfect! 🙂
Excellent recipe, thank you! I used 1 1/4 almond flour, 1/4 cup coconut flour, and half tsp baking powder and kept the rest of the recipe the same. It was super moist and yummy! I was out of regular flour and had tons on hand from my keto days. I would add a little stevia next time. I wanted a muffin to go with my pineapple and carrot pulp and you provided, thank you again!
You are welcome! Sounds perfect!
I made these muffins on a whim after juicing some not so great carrots from our garden. I only had about 1/2 cup of applesauce. To compensate I used 1/2 cup of yogurt. Other than that this recipe was so simple and I had all of the ingredients already. My husband said they tasted better than Publix carrot cake (IYKYK) which is a HUGE compliment. I’m so happy to have found a great recipe for the pulp, these are delicious!!
Thanks for your comment! Adding yogurt sounds delicious!
Thanks for this amazing recipe! I tested it on a few friends and so far everyone has said « Oh my God these are AMAZING!!! » I just baked four dozens last night and will be bringing them to a homeless shelter this morning. I will be bringing them one batch a week for the next four months while I am out of school and have the time. 😀
You are so welcome! Thanks for taking the time to leave this review. You are so sweet to take some to the homeless shelter.
I subbed pumpkin spice for the ground nutmeg and ground ginger (we had neither). I followed the rest of your recipe as listed. Our pulp was from celery/apple/orange juicing.
The muffins turned out so good! Very moist and tasty!!! I’m going to try and freeze some, but I’m not sure this batch will make it to the freezer! They are getting eaten pretty quickly! 😊
I’m so glad you loved them! Pumpkin spice is such a great swap. And I don’t blame you, ours rarely make it to the freezer either!
I also have a Hurom and I was looking for ideas on what I can do with the pulp.
I am so happy I found this recipe. I can make Healthy muffins for my daughter school pack. Thank you!
You’re welcome! I’m so glad you found it! 🙂
These turned out so good! I subbed EVOO for butter and pumpkin puree for apple sauce and they are just sweet enough and moist!
Thanks for sharing! That sounds delicious!
This is definitely a resource I’ll be returning to. The tips and examples were practical and easy to implement. You’ve done an awesome job compiling everything. Thanks for this post!
Thank you so much!