If you juice, you’ve probably run into the problem of having all the pulp left behind and not knowing what to do with it. (What, you don’t juice? Read this post and get started!) My city fortunately has a composting program in effect, but not everyone is that lucky. If you don’t have access to a composter, all that juice pulp can seem like such a waste to throw out. One option is to re-juice the leftover pulp to try to extract as much juice as possible. Another option, and my favourite of late, is to turn all of that fiber-y pulp goodness into muffins. I experimented with and tweaked this recipe to suit my own taste, and it turned out fantastic. I had a really hard time leaving some for my partner… (note to self: do not make these muffins while other members of the household are on work travel).
Juice Pulp Muffins
Makes twelve regular size muffins
1-1 1/4 cup juice pulp, with large pieces removed (I used a mango/strawberry/peach/apple/carrot combo)
1/2 cup maple syrup
1/2 cup melted coconut oil
1 mashed banana
3 cup whole wheat flour (you can also use gluten-free flour)
2 tsp baking soda
Depending on what kind of pulp you are working with, you can add in various spices and extras to make it taste even better. Add in a teaspoon of cinnamon or grated ginger, or try a cup of chopped nuts or golden raisins. I added a cup of chopped walnuts into the muffin batter below, which gave the final result great texture and a pop of protein.
1. Preheat the oven to 350 degrees C.
2. In a large mixing bowl, combine the juicer pulp, maple syrup, coconut oil, and banana.
3. Add in the flour, baking soda, and any extra spices or ingredients you’ve decided to use. Mix with a spoon or your hands until just combined.
4. Spoon the batter into the muffin pan. You might even have a little batter left over to snack on (not that I would know…)
5. Bake for roughly 10 minutes. Allow the muffins to cool slightly, but they are best served warm. Enjoy! :)