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Homemade Juice Pulp Muffins photo

Juice Pulp Muffins

Transform leftover juice pulp into fluffy, nutritious muffins! Packed with flavor and perfect for any time of day.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry 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
Wet Ingredients
  • 2 cups fruit/veggie pulp approx. 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 rolled oats for topping

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions
  1. Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
  2. Step 2: Prepare the Muffin Tin - Grease a muffin tin with a little oil or line it with muffin liners to prevent sticking.
  3. Step 3: Combine Dry Ingredients - In a large mixing bowl, whisk together the whole wheat pastry flour, flax seed meal, salt, baking powder, cinnamon, and nutmeg.
  4. Step 4: Mix Wet Ingredients - In another bowl, mix the Greek yogurt, mashed banana, almond milk, maple syrup (or honey), and vanilla extract until smooth.
  5. Step 5: Incorporate the Juice Pulp - Gently fold the juice pulp into the wet mixture.
  6. Step 6: Combine Wet and Dry Mixtures - Pour the wet mixture into the dry ingredients and stir until just combined.
  7. Step 7: Fill the Muffin Tin - Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Top with a handful of rolled oats.
  8. Step 8: Bake - Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Cool and Enjoy - Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your juice pulp is well-drained to avoid soggy muffins.
  • Don't overmix the batter; a few lumps are fine!
  • Experiment with different pulp combinations for unique flavors.