top of page

Apple Carrot Muffins (Using Apple and Carrot Pulp from Juice)

Prep Time:

15 minutes

Cook Time:

20 minutes

Serves:

12 Muffins

Level:

Easy

About the Recipe

Transform the leftover pulp from your Beet-all juice into deliciously moist Apple Carrot Muffins. This recipe is a wonderful way to utilize juice pulp, reducing waste and adding extra fiber and nutrients to your baked goods.

Ingredients

  • 1 1/2 cups flour (whole wheat or all-purpose)

  • 1/2 cup sugar (or substitute with honey)

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 1/2 tsp salt

  • 1/2 cup oil (vegetable or coconut oil)

  • 2 eggs

  • 1 1/2 cups apple and carrot pulp from Beet-all juice

  • 1/2 cup raisins or nuts (optional)

Preparation

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.

  2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.

  3. In another bowl, beat the oil and eggs together. Stir in the apple and carrot pulp.

  4. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in raisins or nuts if using.

  5. Fill muffin cups 3/4 full with batter. Bake for 20 minutes or until a toothpick inserted comes out clean.

  6. Let cool before serving.

bottom of page