Juice Pulp Muffin Recipe

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

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.

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