If you use a juicing machine you may be feeling a little guilty about throwing the beautiful veggie pulp in the trash every morning. This is my solution… at least for the carrot pulp. These are completely VEGAN. Granted… they don’t come out with that soft classic muffin top like their beloved counterparts, but for a healthy muffin and a quick breakfast pick… i’d say they are pretty, ‘nom nom nom’ good.
p.s. they smell unbelievable.
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.
Let cool for about 10 minutes and serve.
p.s. you can add raisins/nuts to these as well but i like them plain.