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Janelle Carss

Juice Pulp Muffins

Never waste juice pulp again and make these healthy, zero-waste Juice Pulp Muffins instead! These muffins are an easy way to squeeze every last bit of goodness out of your produce while creating a grab-and-go snack that's perfect for breakfast, lunchboxes, or those mysterious moments when you're suddenly standing in the kitchen looking for something to nibble.
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings: 12 muffins
Course: Snack
Cuisine: Canadian
Ingredients Method Video Notes

Ingredients
  

Dry Ingredients
  • 2 cups flour (sub whole wheat or gluten-free flour)
  • 2½ tsp baking powder
  • ¼ tsp salt
Wet Ingredients
  • 1 cup juice pulp* (see notes)
  • ½ cup unsweetened apple sauce (sub mashed banana)
  • 2 flax eggs (2 tbsp ground flaxseed + 5½ tbsp water, stir and thicken 10 min)
  • ½ cup + 2 tbsp plant milk of choice
  • ¼ cup + 2 tbsp maple syrup (sub agave or date syrup)
Optional (but fun) add-ins: Pick your favourites!
  • ½ tsp lemon extract
  • ½ tsp almond extract
  • 1-2 tbsp lemon zest
  • 1 tsp cinnamon
  • ⅓ cup chopped nuts

Method
 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin or lightly grease it.
  2. In a large bowl, whisk together the flour, baking powder and salt.
  3. In a separate bowl, combine the juice pulp, unsweetened apple sauce, plant milk, maple syrup, vanilla, apple cider vinegar, and flax eggs. Mix until smooth and evenly combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are perfectly fine. Overmixing is the fastest route to dense muffins, and we're aiming for fluffy, not hockey pucks. Then, gently fold in the raspberries until just combined.
  5. Divide the batter evenly between the muffin cups. Bake for 21 minutes, or until a toothpick inserted into the centre comes out clean.
  6. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Then reward yourself for successfully turning "waste" into delicious muffins!

Video

Notes

Want to make these muffins without juice pulp? Simply add 1 cup of grated carrots, apples, beets, zucchini or a mixture of them to the batter in lieu of the juice pulp.
 
If you watched the recipe video, you'll notice I used baking soda, but in the final recipe written above I've omitted it. This is because when it comes into contact with the raspberries it turns the muffins gray-ish blue! While this doesn't affect the taste whatsoever, it's not the prettiest thing.