Juice Pulp Muffins
Transform your leftover juice pulp into delightful Juice Pulp Muffins! Packed with the natural sweetness and nutrition of fruits and veggies, these muffins offer a clever and delicious way to reduce waste and enjoy a healthy snack.
Juice Pulp Muffins Recipe
Discover the unexpected delight of juice pulp muffins, an inventive way to repurpose the leftover pulp from your latest juicing adventures!
Blending beetroot, carrot, lemon, and apple pulp, this recipe reveals how fruit and vegetable juice pulp can be transformed into flavorful baked goods.
Far from being waste, this fibrous residue is a treasure trove for baking, offering a nutritious twist to traditional recipes!
How to Make Juice Pulp Muffins
A full and detailed recipe card is at the bottom of this post.
Mix Dry Ingredients: In a large mixing bowl, add the juice pulp, almond meal, LSA, sugar, baking powder, baking soda, salt, and cinnamon. Mix with a wooden spoon or rubber spatula until well combined.
Add Wet Ingredients: Make a well in the center and add the beaten eggs, honey, and vanilla. Stir and fold until incorporated, do not over-mix.
Add Chocolate Chips: Fold through the chocolate chips.
Fill Muffin Pan: Distribute batter evenly into the liners, filling each ¾ full.
Bake: Cook for 25-30 minutes or until a skewer inserted into the middle comes out clean.
Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Pulp Variety: This juice pulp muffin recipe is versatile with any combination of fruit and veggie pulp. Experiment to find your favorite flavors. I used carrots, beetroot, lemon and apple.
- Chocolate Chip Alternatives: While I used dark chocolate chips, white or milk chocolate chips can offer variety!
- Do Not Overmix: Overmixing the muffin can lead to dense muffins. Mix until just combined.
Can I use any type of juice pulp for muffins?
Yes, any fruit or vegetable pulp works in this muffin recipe. I used a blend of carrot, beetroot, lemon, and apple pulp. Feel free to experiment with other fruit and vegetable pulps based on your preferences.
What can I do with juice pulp?
Use juice pulp as a fiber-rich addition to muffins, breads, or veggie burgers. It’s also great for composting!
How can I use fruit pulp?
Fruit pulp is perfect for baking, adding natural sweetness and moisture to cakes, pancakes, or smoothies.
What should I do with leftover juice pulp?
Leftover juice pulp can be incorporated into soups, stews, pasta sauces or in your baking recipes. Alternatively, freeze it in ice cube trays for future use in smoothies or cooking.
How To Store Juice Pulp Muffins
Store: In an airtight container at room temperature or refrigerated for 2-3 days. If it’s humid, store them in the fridge the entire time and bring them to room temperature to enjoy.
Freeze: After cooling completely, wrap them individually in plastic wrap and store in a freezer-safe bag or container for up to 3 months.
Thaw: To thaw, leave them at room temperature for a few hours or overnight in the refrigerator. Warm in the oven or microwave if desired before serving.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Juice Pulp Muffins
Ingredients
- 2 cups juice pulp, (I used carrot, beetroot, lemon, & apple)
- ½ cup almond meal
- ¼ cup LSA (linseed, sunflower & almond meal)
- ½ cup coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 3 large eggs, beaten
- ¼ cup honey
- 1 tsp vanilla extract
- ¾ cup dark chocolate chips
Instructions
- Preheat Oven: Heat your oven to 356ºF (180ºC) Line a muffin pan with paper liners and set aside.
- Mix Dry Ingredients: In a large mixing bowl, add the juice pulp, almond meal, LSA, sugar, baking powder, baking soda, cinnamon and salt. Mix with wooden spoon or rubber spatula until well combined.
- Add Wet Ingredients: Make a well in the center and add the beaten eggs, honey, and vanilla. Stir and fold until incorporated, do not over-mix.
- Add Chocolate Chips: Fold through the chocolate chips.
- Fill Muffin Pan: Distribute batter evenly into the liners, filling each ¾ full.
- Bake: Cook for 25-30 minutes or until a skewer inserted into the middle comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- Store: In an airtight container at room temperature or refrigerated for 2-3 days. If it’s humid, store them in the fridge the entire time and bring them to room temperature to enjoy.
- Freeze: After cooling completely, wrap them individually in plastic wrap and store in a freezer-safe bag or container for up to 3 months.
- Thaw: To thaw, leave them at room temperature for a few hours or overnight in the refrigerator. Warm in the oven or microwave if desired before serving.
Nutrition
First published in 2016, this recipe was updated in April 2024 to include new expert recommendations, storage guidelines, recipe card additions and more.
These are amazing ! Have you had any luck freezing them?
Hi Janille! Thank you! So glad you enjoyed these, aren’t they a wonderful way to use up the pulp? I haven’t actually tried freezing these myself, however, I don’t think it would be a problem. If you freeze them soon after baking so they don’t have a chance of spoiling a few days in, if that makes sense. I hope that helps! Sam 🙂
Can you use all almond flour instead of the combination of the three? I don’t have the other two flours lol
Hi Nicole, yes! You can replace the 1/4 cup of LSA with an extra 1/4 cup of almond flour, that should work out just fine 🙂 Hope you enjoy! 🙂
Thank you!!! I’ve been making this all week. 4x to be exact! My 1 year old and I are obsessed, thanks so much for the recipe!
Hi Nicole! That’s fabulous and you’re most welcome! Such healthy muffins for you and your little one to enjoy all week! You have reminded me of these pulp muffins that I’m adding them on my to-do bake this right now! x