If you’ve ever looked at my Instagram stories, you know I juice fruits and vegetables a few times a week. I also save some of the juice pulp to make muffins from time to time. These mouth-watering muffins are delicious, perfect for a quick grab-and-go breakfast or a snack, and they are a great way to incorporate fiber into your diet.
Juicing has been a part of my daily routine for almost ten years, and now that I think about it, I started because of my husband. He has hypertension, and back then, he was spending money every day to buy cold-pressed juices, but with prices in some cases upwards of $10, he suggested that we purchase a juicer so that we could begin making them at home. It saved us some coins, and now we only buy juice on vacation.
One day, after posting juices I made to my stories, my friend Lorraine sent me a DM and suggested making muffins with some of the pulp. Before she suggested it, I hadn’t even thought about it. At the time, I was at least three years in, and had just been tossing the pulp in the trash. I found a recipe online and have been making them ever since. I don’t remember the website I got from, but this recipe is tried, true, and delicious!
INGREDIENTS
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- One teaspoon of ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup packed light brown sugar
- 1 1/2 cups of fruit and vegetable juice pulp* (I used beets, pineapple, carrots, celery and ginger)
- 3/4 cup vegetable oil
- 3 eggs
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- * Non-stick cooking spray for spraying the muffin pan
DIRECTIONS
- Preheat oven to 350 degrees F and spray a 12-cup muffin pan with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
- In another large bowl, whisk together the light brown sugar, vegetable oil, granulated sugar, vanilla and eggs.
- Add the dry ingredients to the wet in 2 additions, folding together until just combined. Fold in the fruit and vegetable pulp.
- Spoon equal amounts of the mixture into the prepared muffin pan and bake until a toothpick inserted in the center comes out clean (about 35 to 45 minutes). Set aside until the pan is cool enough to handle, then remove the muffins onto a wire rack to cool completely.
* Any combination of fruits and veggies will work for these muffins, so don’t be afraid to experiment! For this specific recipe, I used beets, pineapple, carrots, celery, fennel, turmeric, lemon, and ginger, but there have been times when I juiced just three or four ingredients, and the muffins were just as delicious! *
**As an alternative, if you don’t have muffin pans but you have a loaf pan, that will work as well. This recipe will make one loaf. **
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