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.

19 thoughts on “Carrot Beet Juicer Pulp Muffins

    1. Hi Linda,

      Instructions are in this post. I like to save recipes using Evernote and Pinterest. Hope this helps,


  1. Do you think coconut flour or almond flour would work instead of whole wheat flour, in order to make these gluten free?

    1. Hey Carly,
      Sorry it’s taking me a bit of time to get back to you — I’m consulting with my friend who is a great vegan & gluten free baker for you :)

    2. Hello Carly! I think almond flour in combination with some brown rice, sorghum, oat or millet flour and maybe a bit of tapioca or arrowroot starch would be good! Coconut flour would be a little dense. I would try 1/2 cup of each (eg. 1/2 cup almond + 1/2 cup brown rice + 1/2 cup tapioca)!

    1. Hi Emily, thanks for catching that! It’s about 1/3 cup of coconut oil. I would recommend melting it first though so that it mixes in evenly :)


  2. I’m sooo happy with this recipe! Not only because the muffins are delicious but because they mean less waste. I’ve been throwing away my juicer pulp for months & hating it every time, especially when it’s that beautiful rich beetroot colour. I had celery amongst my pulp too which I hesitated to add, but I can’t really detect the flavour in the muffins. To my mixture I added poppy seeds & chopped walnuts, then topped with sunflower seeds for texture. Very happy with the result. :-) Thank you. x

    1. So happy you liked the recipe, Rachel! I also hate food waste, and feel much better about juicing if I don’t have to toss the fibre

  3. So I just tried these but used 1 1/2 cups of pulp and 1 cup of flour instead. It sort of worked but I would suggest if anyone else wants to do the same, use less milk. Thank you for an easy juice pulp recipe, :)

  4. Thanks for the recipe! This is the only one I found that didn’t require me going to the store first, and I wanted to make these tonight.

    I had to substitute coconut milk for the almond milk, veggie oil for the coconut oil, raw honey for the maple syrup, and unbleached wheat flour for the whole wheat flour. They still turned out DELICIOUS!

    I am looking forward to making them with the ingredients listed on the recipe. They are probably healthier that way, but these will do this time around.

    Thanks again!

  5. BLOWN AWAY! THANK YOU! SOO MOIST. I followed the recipe aside from an OAT FLOUR substitution which makes them potentially GF (depending on potential airborne wheat contamination). I also added one small egg gifted to me by a chicken friend named Courtney who lives very free rangedly. I can’t wait to make them without the egg as I almost exclusively bake vegan.
    For what it’s worth, in all my years of enjoying recipes found for me by google, I have never been so driven to write a comment. Thank you thank you, Namaste.

    1. Thank you so much Sabrina! Your comment is lovely and adorable. Honestly, I’m NOT a baker, so I’m thrilled that this recipe is being enjoyed by others.

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