So, you just made yourself a ton of healthy juice, perhaps full of kale and apples and carrots, and you’re pumped to drink it at work tomorrow, and you have pounds of perfectly good carrot fragments left over. The juicer pulp is packed full of nutrients and deliciousness, but finding unique uses for it sometimes requires some creativity. I recently tried putting my carrot juice pulp into healthy muffins that I can take on-the-go, and they turned out pretty well.
These bad boys are made of three cups of carrot juice pulp, no white flour and no sugar, so, no, they don’t taste like cupcakes. As far as health food goes, I think they’re pretty tasty. I know I could have used the food processor to smooth them out, but I like the carrot chunks. If you combine your juices together, I bet a carrot-apple combo would eliminate the need for so much agave in this recipe. You could also juice the ginger instead of shredding it (though you’ll have to use more). Enjoy these juicer pulp carrot ginger muffins with a cup of tea to start off your morning, or alongside a glass of freshly pressed juice.
Ingredients:
2 eggs
6 tablespoons agave nectar (1/4 cup + 2 tablespoons)
2 teaspoons vanilla
3 cups carrot juice pulp
1 cup coconut flour
2 cups whole wheat flour
1 tablespoon freshly grated ginger
2 tablespoons shredded coconut
1 teaspoon cinnamon
2 teaspoons baking soda
pinch of salt
1/2 cup chopped dried apricots
Directions:
Preheat the oven to 350 degrees.
Line two muffins tins with paper.
Mix the eggs, agave, vanilla and carrot juice pulp together in a small bowl.
In a separate bowl, combine the flour, ginger, coconut, cinnamon, baking soda, and salt.
Stir the wet ingredients into the dry ingredients. Add the apricots.
Bake for 30-35 minutes.
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