I love juicing, but I hate wasting food. Not only are these muffins packed with nutrition and fibre, but it’s such a great way to incorporate the leftover pulp!
I juiced with lemon, ginger, beets, carrot and an orange. (Juice with more fruit if you want a sweeter muffin)
- 2 cups juice pulp
- 3/4 cup almond flour
- 1/2 cup coconut sugar
- 3 eggs
- 2 tbsp cup raw honey
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
Instructions
Preheat oven to 350ºF and line a muffin pan with paper liners and set aside. In a large mixing bowl, combine juice pulp, almond flour, coconut sugar, baking powder, baking soda, salt and cinnamon – mix well. In a separate bowl, whisk together eggs, raw honey and vanilla. Gently fold wet ingredients into dry ingredients until combined. Spoon batter into prepared muffin pan, filling each liner ¾ of the way full. Bake for 25 minutes and remove from oven. Allow muffins to cool in pan for 5 minutes before removing from pan. Move to a wire rack and let completely cool.