I’ve been trying to come up with different recipes for using juice pulp. I recently made a cucumber, carrot, and beet juice. Since I juiced the carrot first, I had a ton of beautiful organic carrot pulp that pains me to throw away. Although I still have a ton of pulp in my fridge, I was at least able to use one cup of it to make these muffins. I also used some fresh ginger and just enough honey to make them a little bit sweet. If you have a sweet tooth, you might want to consider eating them with some fresh summer jam. Personally, I prefer my baked goods to have as little sugar as I can tolerate.
Carrot Pulp and Ginger Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
Ingredients
- 1 cup of carrot pulp
- 2 cups of almond flour
- 4 eggs
- 3 tbsp honey
- ½ tsp baking powder
- 1 tsp apple cider vinegar
- 1 tsp fresh grated ginger
- 1 tsp of vanilla extract
- ¼ tsp sea salt
Instructions
- Mix together dry ingredients in a bowl, carrot pulp, almond flour, baking powder, and sea salt.
- In a separate bowl, mix wet ingredients, eggs, honey, apple cider vinegar, ginger, vanilla extract.
- Then mix the wet ingredients with the dry ones with a hand mixer.
- Fill a muffin tray with parchment muffin baking cups, then soup mixture ¾ of the way to the top.
- Bake for 25 minutes at 350 degrees fahrenheit.