Don’t throw out your juicing pulp – make these delicious muffins!

Ingredients:Juice Pulp Muffins (250x250)

  • 3 c oat flour
  • 2 c juice pulp
  • ¼ c milled flax seed or flax meal
  • ½ tsp salt
  • 1 tbsp baking powder
  • 1 ½ tsp cinnamon
  • ½ c coconut oil ( melted)
  • ¾ c almond or coconut milk
  • ¾ c maple syrup
  • 1 tsp vanilla extract

Directions:

  1. Preheat oven to 350 degrees F. If you’re baking bread, lightly grease your bread pans; if baking muffins, grease muffin tins.
  2. In a large bowl, combine the flour, flax meal, salt, baking powder, and cinnamon together. Then mix in the pulp and follow with the oil, almond milk, and maple syrup.
  3. Mix until just combined. Batter should be like normal quick bread or muffin batter, so if it is too thick, add more liquid — milk.
  4. Then divide into half for bread or portion out into individual muffin tins.
  5. Bake for 40 to 45 minutes for bread, or 20 to 25 minutes for standard muffins.
  6. Repeat with rest of batter — bread is done when set in middle and lightly golden brown.
  7. Let cool before serving or storing in your refrigerator (or freezing!).

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