vegan juicer pulp muffins

Since we started juicing, we've been testing out recipes to use up our leftover juicer pulp. We've tried soup, veggie burgers and several muffin recipes. So far this is the best one. It's adapted slightly from Eat Yourself Skinny blog.

I'm hoping to find a good veggie pate recipe that incorporates leftover juicer pulp... Let me know if you have any recommendations.

vegan juicer pulp muffins
3 cups flour (my favorite is kamut)
1/2 cup flax seed meal
1/2 tsp sea salt
1 tbsp baking powder
1tsp cinnamon
2 cups veggie pulp (leftover from Immune Boast Juice)
1/2 cup applesauce
1/2 banana
1/2 cup almond or soy milk
1/2 cup maple syrup
1 tsp vanilla

Preheat oven to 350 degrees. Combine dry ingredients. Mix in wet ingredients. Pour into oiled muffin tray. Bake for 20-25 mins.

*try them served with almond or peanut butter (I started doing this while I had gestational diabetes to help increase my protein intake, and loved it!) 

Ingredients

• 3 cups whole wheat flour
• 1/4 cup flax seed meal
• 1/2 tsp. salt
• 1 Tbsp baking powder
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 cups fruit/veggie pulp (I used approximately 1 bunch kale, 4 carrots, 2 green apples and 1 large chunk of fresh ginger)
• 1/2 cup plain Greek yogurt
• 1/2 banana, mashed
• 1/2 cup unsweetened almond milk
• 1/2 cup maple syrup or honey
• 1 tsp. vanilla extract
• Handful of rolled oats

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the flour, flax meal, salt, baking powder, cinnamon and nutmeg together. Then add in the pulp followed by the yogurt, banana, almond milk, maple syrup/honey and vanilla extract.
3. Mix until just combined and add more almond milk if too thick.
4. Add batter to lightly sprayed muffin tins and sprinkle with rolled oats. Bake for 20 to 25 minutes. Muffins will be done when a toothpick inserted into the middle comes out clean. Enjoy!

Nutritional Information

Serving Size: 1 muffin • Calories: 98.1 • Fat: 0.8 g • Carbs: 20 g • Fiber: 2.8 g • Protein: 3.5 g • WW Points+: 2 pts

- See more at: http://www.eat-yourself-skinny.com/2014/10/juice-pulp-muffins.html#sthash.VR0xsTEv.dpuf

Ingredients

• 3 cups whole wheat flour
• 1/4 cup flax seed meal
• 1/2 tsp. salt
• 1 Tbsp baking powder
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 cups fruit/veggie pulp (I used approximately 1 bunch kale, 4 carrots, 2 green apples and 1 large chunk of fresh ginger)
• 1/2 cup plain Greek yogurt
• 1/2 banana, mashed
• 1/2 cup unsweetened almond milk
• 1/2 cup maple syrup or honey
• 1 tsp. vanilla extract
• Handful of rolled oats

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the flour, flax meal, salt, baking powder, cinnamon and nutmeg together. Then add in the pulp followed by the yogurt, banana, almond milk, maple syrup/honey and vanilla extract.
3. Mix until just combined and add more almond milk if too thick.
4. Add batter to lightly sprayed muffin tins and sprinkle with rolled oats. Bake for 20 to 25 minutes. Muffins will be done when a toothpick inserted into the middle comes out clean. Enjoy!

Nutritional Information

Serving Size: 1 muffin • Calories: 98.1 • Fat: 0.8 g • Carbs: 20 g • Fiber: 2.8 g • Protein: 3.5 g • WW Points+: 2 pts

- See more at: http://www.eat-yourself-skinny.com/2014/10/juice-pulp-muffins.html#sthash.VR0xsTEv.dpuf

Ingredients

• 3 cups whole wheat flour
• 1/4 cup flax seed meal
• 1/2 tsp. salt
• 1 Tbsp baking powder
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 cups fruit/veggie pulp (I used approximately 1 bunch kale, 4 carrots, 2 green apples and 1 large chunk of fresh ginger)
• 1/2 cup plain Greek yogurt
• 1/2 banana, mashed
• 1/2 cup unsweetened almond milk
• 1/2 cup maple syrup or honey
• 1 tsp. vanilla extract
• Handful of rolled oats

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the flour, flax meal, salt, baking powder, cinnamon and nutmeg together. Then add in the pulp followed by the yogurt, banana, almond milk, maple syrup/honey and vanilla extract.
3. Mix until just combined and add more almond milk if too thick.
4. Add batter to lightly sprayed muffin tins and sprinkle with rolled oats. Bake for 20 to 25 minutes. Muffins will be done when a toothpick inserted into the middle comes out clean. Enjoy!

Nutritional Information

Serving Size: 1 muffin • Calories: 98.1 • Fat: 0.8 g • Carbs: 20 g • Fiber: 2.8 g • Protein: 3.5 g • WW Points+: 2 pts

- See more at: http://www.eat-yourself-skinny.com/2014/10/juice-pulp-muffins.html#sthash.VR0xsTEv.dpuf