It’s Wednesday and that means a brand new recipe for you! This past week i have been juicing vegetables like crazy, you know when you are on that health kick? Yep that me right now, although i do consider myself very healthy in what i consume, sometimes i do go overboard. Last week i was juicing morning and night. My favourite is beetroot, carrot, lemon and apple. I was adding garlic and leek but I’m not sure how much longer i can stomach that kind of potency in the morning…ill stick to eating garlic and leek in my cooking i think! I was also juicing leafy greens and parsley of a nighttime before my dinner.
You may be wondering why I’m telling you about my juicing…because what do you get when you juice? PULP! I never knew that you could make all of these things just with the pulp after juicing, it’s great! After i juiced, i quickly popped on over to Pinterest and searched for recipes made with juice pulp and i was instantly amazed at how many wonderful and delicious recipes are out there!
Muffins made from the pulp was one of the first things i saw and i thought YES! I have to make a big batch of pulp muffins, yum! Have you ever had muffins made from pulp before? They are both sweet and slightly savoury, depending what what veggies you juiced with. In this particular recipe, i juiced just carrots, beetroot, lemon and apple. Don’t worry if you used veggies such as garlic, ginger or leeks etc. Those flavours don’t dominate the muffin recipe. Side note: how good is it when you can devour your baked goods are photographing them for your blog? I call it quality control!
I have made a few other recipes using the leftover pulp and i will be sharing those with you in the next few weeks so watch out for those! If you don’t juice, i suggest you think about because it’s a fantastic way to get in your daily serves of vegetables and fruits. I find i have increased energy levels, better sleep, clearer skin and a clearer mind after i have a couple of freshly made juices a day!
- 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
- Preheat oven to 180ºC (356ºF). Line a muffin pan with paper liners and set aside.
- In a large mixing bowl, combine pulp, almond meal, LSA, sugar, baking powder, baking soda, salt and cinnamon, mix well.
- In a separate bowl, whisk together eggs, honey and vanilla.
- Gently fold wet ingredients into dry ingredients until combined.
- Fold through chocolate chips.
- Spoon batter into prepared muffin pan, filling each liner ¾ of the way full.
- Bake for 25-30 minutes or until the tops of your muffins are set and a skewer inserted into the middle comes out clean.
- Allow muffins to cool in pan for 5 minutes before removing.
- Move to a wire rack and let completely cool.
- Serve & Enjoy!
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!