Juice Pulp Muffins

I love to fresh juice and you can check out my favorite juice from a recent post.  But I seriously hate wasting all of the fiber-rich leftover vegetable and fruit pulp.  I’m forever looking for interesting ways to use it.  This weekend, I made my favorite juice and separated the pulp so that I could use it in different ways according to the flavor profile.  Starting with carrots, then on to apples, cucumber and celery with the ginger, and finally beets.


Carrot Pulp and Grated Apples for Morning Glory Muffins

I’m not sure what I’ll do with the rest yet, but used the carrots right away.  The carrot pulp is much drier, of course, than grated fresh carrots, but in moist muffins that’s no big deal.  Quick breads and muffins are the perfect way to use up that leftover pulp.  I used the carrot pulp one to one as a replacement for the grated carrot in a recipe for Morning Glory Muffins.  There are lots of variations on this recipe, but most include a lot of oil and can be high in sugar — choose the lowest sugar you can find.  To reduce the calories a bit, replace 1/2 cup of the oil with applesauce.  As for me, I omitted the coconut since my hubs us not a fan.

The final result was a delicious, nutrient rich muffin that contains fruits AND vegetables!  Plus they taste awesome.  My toddler asked for a muffin first thing this morning.  Win-win-win.

Do you juice?  How do you use the pulp from your juicing?


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