Pulp Muffins
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Cook time: 
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Serves: 12 muffins
Don’t throw out your leftover pulp after juicing your fruits and veggies. Keep them and make these absolutely scrumptious gluten free Pulp Muffins!
  • 2 cups juice pulp
  • ½ cups almond meal
  • ¼ cups LSA (linseed, sunflower & almond meal)
  • ½ cup coconut sugar
  • 3 eggs
  • ¼ cup raw honey
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp himalayan pink salt
  • 2 tsp vanilla bean extract
  • 1 tsp ground cinnamon
  • ¾ cups dark chocolate chips
  1. Preheat oven to 180ºC (356ºF). Line a muffin pan with paper liners and set aside.
  2. In a large mixing bowl, combine pulp, almond meal, LSA, sugar, baking powder, baking soda, salt and cinnamon, mix well.
  3. In a separate bowl, whisk together eggs, honey and vanilla.
  4. Gently fold wet ingredients into dry ingredients until combined.
  5. Fold through chocolate chips.
  6. Spoon batter into prepared muffin pan, filling each liner ¾ of the way full.
  7. Bake for 25-30 minutes or until the tops of your muffins are set and a skewer inserted into the middle comes out clean.
  8. Allow muffins to cool in pan for 5 minutes before removing.
  9. Move to a wire rack and let completely cool.
  10. Serve & Enjoy!
Pulp Muffins will keep in an airtight container, in a dry area or refrigerated for 1 week.
My pulp was from beetroot, carrot, lemon and apple. Any pulp from any veggies and fruits will work.
You may like to add white chocolate chips instead, I’ve done this and it’s so delicious!
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/pulp-muffins/