These lovely guilt-free muffins are a great way to use up all that leftover pulp after juicing. Try it with different pulps but as you can imagine, apple, carrot and ginger pulp works great. There is no added refined sugar in these, so if you feel you need a little more sweetness, try adding coconut sugar.
INGREDIENTS
- 2 1/2 cups gluten free flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 egg (for vegan, swap out the egg for 1/4 cup ground flaxseeds)
- 2 cups of left over juice pulp
- 1 medium mashed banana
- 1/2 cup oat milk (or other milk of choice)
- 1/2 cup oat yoghurt (or other yoghurt of choice)
- 1/2 cup apple puree
- 2 tablespoons coconut oil (for greasing the muffin tin)
METHOD
- Preheat the oven to 180c and grease muffin tin with coconut oil
- Mix all the dry ingredients together in a large bowel
- In a second large bowl, mix all the wet ingredients
- Combine the the wet and dry ingredients and using an electric beater, combine well
- Scoop mixture into greased muffin tin tray or cases
- Bake at 180c for 30-35 minutes
- Allow to cool in the tins for 10 minutes before placing the muffins on a wire rack to finish cooling
- Once cool, keep in a airtight container in the fridge for up to 5 days