I love carrot muffins… and carrot cake! My family and I recently got into juicing and I quickly realized that there was a lot of pulp still leftover after making our juices. I went for a quick search online and found a few ways to use the pulp and one of them was muffins. These muffins came out delicious! However, be warned… these carrot muffins are not like carrot cake! They have a denser texture than most muffins but have a high fiber content due to the pulp which makes them a healthy addition to breakfast time!
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To get the pulp for this recipe we juiced about 2 pounds of carrots to make our carrot juice. We have been using this juicer with great success and I find it easy to clean as well. After you make your juice, remove the pulp from the juicer and it can be stored in the refrigerator for a few days before using it or in the freezer for a few months.
This batter can be made in one bowl. First, add all of the dry ingredients to the bowl and stir them to combine. Then, add all of the remaining ingredients and stir until just combined. You don’t want to over work the batter. My son had a great time helping me make these muffins with his kids kitchen tools.
Next, divide the batter between your muffin cups and optionally top with chopped walnuts! Bake and enjoy!
If you love to juice too, check out our popular Kale Lemonade recipe!
Carrot Muffins- Made with Juicer Pulp
- 3 cups whole wheat flour
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 2 cups carrot pulp
- 1/2 cup greek yogurt
- 1/2 cup milk
- 1/2 cup agave
- 1 tsp vanilla extract
- 2 eggs
- 1/3 cup chopped walnuts, optional
- Preheat oven to 350 degrees. Spray muffin pan with non stick spray.
- Combine flour, salt, baking powder and cinnamon. Stir to combine.
- Add carrot pulp, greek yogurt, milk, agave, vanilla and eggs. Stir until just combined. Do not over mix.
- Divide among 18 muffin cups and top with walnuts if desired.
- Bake at 350 degrees for 18-22 minutes until toothpick inserted in center comes out clean.
- Let cool and enjoy!