Carrot Beet Juicer Pulp Muffins

IMG_3125It’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


  1. Preheat oven to 350 degrees.
  2. Remove any large chunks from your juicer pulp. 
  3. Mix all of your ingredients well. Add almond milk to achieve your desired consistency.
  4. Lightly grease your muffin tray with extra coconut oil or Earth Balance (or butter if you eat dairy)
  5. Fill muffin cups 3/4 full
  6. Bake for ~12 minutes or until an inserted fork comes out clean.
Just check out that beautiful colour pre-bake!


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.

— Laura

ps. If you’re looking for ways to beat the heat, we’ve got some seriously refreshing recipes for green smoothies, homemade kombucha, and vegan ceviche avocado boats.

Vegan Ceviche Avocado Boats


This recipe is delicious and healthy and perfect for summer. Ceviche (pronounced “se-veech-eh”) is a Mexican dish usually prepared with seafood or fish and can be easily served as an appetizer. I made something very similar to this recipe from Vegan Yack Attack, except instead of combining the avocado, I used them as boats, like Rose does in this seabass recipe on The Londoner.

The result is fresh and light with a subtle faux-fishiness courtesy of the king oyster mushrooms.


Makes 8 boats


  • 1 cup red onion, diced
  • 3 cups tomato, diced
  • ¼ cup fresh lime juice
  • ¼ cup fresh cilantro chopped
  • 1.5 cups king oyster mushrooms, diced
  • 1 fresh jalapeño pepper,  chopped finely
  • Added to taste: ½ tsp sea salt and a few dashes of hot sauce
  • 4 avocados, halved


  1. Combine all of the ingredients in a bowl. Add the salt and desired amount of hot sauce.
  2. Cover and refrigerate for at least 2 hours.
  3. Halve the avocados and remove the pits. Scoop about 1/3 cup of the ceviche mixture onto each avocado half. Serve immediately.

Tips and Tricks

Juicing a lime

Firmly roll the lime in between your palms to get the juices flowing before cutting it open. Another option is to microwave the lime for about 15 seconds, which achieves the same thing. Halve the lime and use a fork to help release the juices by twisting while you squeeze the lime with your other palm.


Seeding Jalapeños

Removing the seeds inside a jalapeño pepper will remove a lot of the heat. I find the easiest way to do this is to slice it open and remove the seeds under a running tap. If you like can handle the heat, leave the seeds in!


Storing Cilantro

You’re going to be left with a lot of fresh cilantro. Here’s a really easy guide to keeping it fresh longer.

You should probably definitely eat this one outside. Enjoy the weather!


Episode 7: Green Drank!


Hi, friends!

This week we’re breaking it down for y’all re: green drinks. Though the colour can be off-putting at first (especially if you’re using blueberries, amirite?), the taste and health benefits are off the charts, so they’re definitely worth a try! We’re going to be talking pros and cons of different types of greens, our favourite additions to make your smoothie more healthy, smoothies vs. juices, and making some terrible puns/songs about green drinks. If you’re into it, you can listen to the episode right here! If you want to be able to get us on the go, you should probably subscribe to the podcast on iTunes, and give us a rating while you’re over there!


In the episode, we mention lots of great resources for starting your Green Drink Adventure. An awesome one to start with is No Meat Athlete’s Perfect Smoothie Formula. The formula results in the perfect texture, and gives you some room to play around with lots of different ingredient options. If you’re looking for a ton of inspiration about how to make unique and nutrient-packed green smoothies, Angela Liddon of Oh She Glows has created a great website called the Green Monster Movement which is chock-full of recipe ideas.

We like to add protein powder to our smoothies. I currently use Vega One in the Chai flavour, and Laura uses Vega Sport Performance vanilla protein powder. To blend, Laura is a fan of her Magic Bullet (edit: now she’s upgraded to a Blendtec) and I love my immersion blender. If you’re planning on buying flax seeds, make sure you buy the ground ones! Whole flax seeds don’t break down in the blender (Try Bob’s Red Mill Whole Ground Flax).

My go-to smoothie usually has: water, a little soy milk, half a banana, a big handful of frozen fruit (usually raspberries or mixed tropical fruits), protein powder, ground flax seeds, and a bunch of spinach.

Laura loves a pumpkin pie smoothie: spinach, pumpkin puree, vanilla yogurt (bonus: try a vegan brand like Yoso), almond milk, and a pinch of cinnamon or nutmeg.


And that’s a wrap! Hopefully you have success with green smoothies the way we have.

Much love,