This is a great way to get more veggies into your diet! I like to use mostly carrot pulp for the sweet muffins. I make a savory muffin, which I use a variety of veggies that includes greens like kale and swiss chard. I’ll post that recipe here in the near future. Until then, try this out and let me know what your favorite add-ins are and if you have any suggestions. Enjoy!
about 18 muffins
2 cups of juice pulp
1 1/2 cups of millet flour (or other gluten free flour)
1/2 cup coconut oil
3 pastured eggs (or 3 Tbls flax meal + 1/4c water)
1/2 Tbls vanilla
1/2 Tbls baking soda
1 1/2 Tbls cinnamon
20 drops of liquid stevia
1/2 tsp baking powder
optional add ins~ 1/2 cups of:
cacao nibs, dried fruit (not sugar free), coconut flakes, chopped nuts
Mix dry ingredients in a medium size bowl.
Then, I love to add my wet ingredients to my food processor or blender to make sure everything is well incorporated.
Pour wet ingredients into dry and mix well.
Scoop and press dough into greased muffin tin. Bake until tops are firm and edges are browned.
My husband loves to make his own honey butter to spread on these beauties. I’m a straight up ghee user for them and my toddler loves to eat them plain or with homemade almond or sunflower seed butter.
revised from elephantjournal.com