Okay so don’t be scared by the title of this post.
These muffins are actually delicious, nutritious and won’t make you feel bad about wasting all those veggies when you juice! I wrote a detailed post at the beginning of the year on why I love juicing so much, and YES I still do! Juicing has become a part of my morning routine and when I need a bit of a detox, I’ll go ahead and juice for a few days along with some added protein and salads. It just makes me feel SO much better! Well one of the main questions I had (as well as most of you) was what can you do with ALL that colorful pulp you have leftover from all your yummy fruits and veggies?? There is so much amazing fiber left over that it’s just so sad to throw out and I just cringe at the thought of wasting such healthy, clean produce! Sooo I did a little research as well as some trial and error (that’s the FUN part!) and found a great recipe using all this pulp in the form of MUFFINS!
Seriously folks, who doesn’t love a good breakfast muffin? Or dessert muffin? Or even a post-workout muffin?? Yes as you can see muffins are great ANY time and since they are packed full of fiber, they’re also deliciously healthy for you too. Luckily for you, if you already have your pulp ready, making the muffins is the easy part!
Any combination of fruits and veggies will work for these muffins and experimenting can be fun too! For this specific recipe I just used one of my favorite morning juices which consists of kale, carrots, green apples and ginger. Carrots are great for these muffins because they produce a lot of pulp and are so good for you! These muffins have a great flavor without being overly sweet, so if you do prefer SWEET muffins feel free to be generous with your honey or other sweetener.
Another idea would be to throw in some protein powder if you’re looking for a great post-workout snack!
2 cups fruit/veggie pulp (I used approximately 1 bunch kale, 4 carrots, 2 green apples and 1 large chunk of fresh ginger)
1/2 cup plain Greek yogurt
1/2 banana, mashed
1/2 cup unsweetened almond milk
1/2 cup maple syrup or honey
1 tsp. vanilla extract
Handful of rolled oats
Preheat oven to 350 degrees F.
In a large bowl, combine the flour, flax meal, salt, baking powder, cinnamon and nutmeg together. Then add in the pulp followed by the yogurt, banana, almond milk, maple syrup/honey and vanilla extract.
Mix until just combined and add more almond milk if too thick.
Add batter to lightly sprayed muffin tins and sprinkle with rolled oats. Bake for 20 to 25 minutes. Muffins will be done when a toothpick inserted into the middle comes out clean. Enjoy!
Serving Size: 1 muffin • Calories: 98.1 • Fat: 0.8 g • Carbs: 20 g • Fiber: 2.8 g • Protein: 3.5 g • WW Points+: 2 pts
Hope you enjoy these as much as we did! At least you won’t feel guilty the next time you juice!
Also I sincerely apologize for the lack of posts lately….I know, I know – I keep saying “I’m back” and then I disappear for another month, but I really am trying to make time for recipes and my blog again. If you have any recipe or post ideas you’d like to see, please comment below and I will be happy to post them! I love being inspired so any ideas are welcomed and much appreciated!