It’s HOT out there — And nothing’s more refreshing than fresh juice! Unfortunately (fortunately), I suffer from serious juicer guilt — Unlike smoothies, juicing removes all of the fiber from your fruits and vegetables. This means you absorb the nutrients quickly, but are left with a heap of pulp. No need to toss it though! Juicer pulp can be used in recipes for crackers, muffins, soups, and more.
Here is a recipe for muffins I made using pulp from my bright pink beet-carrot-ginger juice.
(Makes 10 regular sized muffins)
- 1 cup juicer pulp (mine was beet-carrot-ginger, but green juices work too!)
- 1/3 cup pure maple syrup
- 1/3 cup coconut oil, melted
- 1 mashed ripe banana
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 3/4 cups almond milk
- Preheat oven to 350 degrees.
- Remove any large chunks from your juicer pulp.
- Mix all of your ingredients well. Add almond milk to achieve your desired consistency.
- Lightly grease your muffin tray with extra coconut oil or Earth Balance (or butter if you eat dairy)
- Fill muffin cups 3/4 full
- Bake for ~12 minutes or until an inserted fork comes out clean.
These muffins are soft and moist — as a muffin should be. They’re definitely my new go-to recipe for juicer pulp.
I gobbled one up instantly and decided to keep the rest fresh by storing them in the freezer: Once they’re at room temperature, you can put your muffins in a freezer bag, making sure to squeeze out the air. To heat one up later, you can plop it in the oven at 350 degrees for 8-10 minutes. If you’re on the go, throw one in your bag to thaw an hour or two ahead of time.
What’s your favourite thing to do with juicer pulp? Connect in the comments below or @GreenGuineaPigs on Twitter.
Bears. Beets. Battlestar Galactica.