If you use a juicing machine you may be feeling a little guilty about throwing away all of the excess pulp.
These vegan muffins are my solution for using up the excess carrot pulp from my juicer. Granted… they don’t come out with that soft classic muffin top like their beloved yet unhealthy counterparts, but they’re yummy, healthy, and smell so good.
Vegan Carrot Pulp Muffins
1 3/4 cups white whole wheat flour (or a mixture of whole wheat and unbleached flours)
<1/4 cup natural sugar (i use date or a little honey to wet instead)
1 tablespoon ground flax seed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt
Wet ingredients:1/3 cup agave nectar
1/3 cup unsweetened apple sauce
1/2 cup soy yogurt (i use normal if i don’t have it)
1/4 cup water
1 teaspoon vanilla
2 cups carrot pulp (i use whatever was in it -ginger-strawberries-carrots)
Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners.
Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine.
Spoon the batter into the muffin cups–it will be very thick. Sprinkle with vanilla sugar, if desired. Bake for 15-20 minutes, until a toothpick comes out clean. Cool for 10 minutes and serve.