I love carrot muffins… and carrot cake! My family and I recently got into juicing and I quickly realized that there was a lot of pulp still leftover after making our juices. I went for a quick search online and found a few ways to use the pulp and one of them was muffins.
These muffins came out delicious! However, be warned… these carrot muffins are not like carrot cake! They have a denser texture than most muffins but have a high fiber content due to the pulp which makes them a healthy addition to breakfast time!
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If you love to juice too, check out our popular Kale Lemonade and Autumn Harvest Juice! For more breakfast recipes, try our Peanut Butter Banana Acai Bowl, Breakfast Quinoa Egg Casserole, French Toast Casserole, Mango Pear and Spinach Smoothie, Apple Cinnamon Muffins, S’mores French Toast Casserole, Homemade Pop Tarts, Spinach Feta Quiche, and Sour Cream Coffee Cake.
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- 3 cups whole wheat flour
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 2 cups carrot pulp
- 1/2 cup greek yogurt
- 1/2 cup milk
- 1/2 cup agave
- 1 tsp vanilla extract
- 2 eggs
- 1/3 cup chopped walnuts, optional
- Preheat oven to 350 degrees. Spray muffin pan with non stick spray.
- Combine flour, salt, baking powder and cinnamon. Stir to combine.
- Add carrot pulp, greek yogurt, milk, agave, vanilla and eggs. Stir until just combined. Do not over mix.
- Divide among 18 muffin cups and top with walnuts if desired.
- Bake at 350 degrees for 18-22 minutes until toothpick inserted in center comes out clean.
- Let cool and enjoy!
These muffins can be made with any juicer pulp but the flavor will vary.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 186Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 256mgCarbohydrates: 33gFiber: 4gSugar: 8gProtein: 7g