I’ve talked before about my love for juicing! We bought our juicer about a year ago and we have loved it ever since.
Sure it takes some effort and clean up, but at the end of the day, it’s totally worth it.
I even have a recent “juicing success story” to share…
Avery was slightly anemic at her 12 month checkup but after upping her green juice intake (incorporating iron-rich produce like spinach, chard, parsley, and kale) she had totally normal iron levels at her 15 month checkup! No supplements, just good old-fashioned nutrition.
Besides Avery’s story, Andy loves the green juice and so does Grace! She loves to help me make it and loves drinking it even more.
Juicing rocks!
Disposing of the “pulp” left behind does not rock.
It’s kind of depressing.
All that pretty fruit and veggie pulp often gets tossed, but not anymore!
I’m on a mission to create a short series of recipes to help me use up the pulp that is generated when we juice and this is the first one!
My Paleo Blueberry Mug Muffins and Paleo Banana Nut Mug Muffins were both a hit here on the blog so I’ve decided to modify those recipes to incorporate the apple and carrot pulp I’ve been throwing away after juicing.
If you have a juicer and you throw away your pulp, this recipe is perfect for you!
If you don’t juice, but still want to make these tasty muffins, feel free to substitute shredded carrots and apples. You could probably whip out your box grater or even hand-held grater and come up with a good amount of carrot and apple shreds in no time.
I haven’t tried this method, so let me know if you do! Having the juice still in the carrots and apples could affect the moisture level of the muffins, so it might be a good idea to reduce the quantities by half.
The other great thing about these muffins is that I baked them in the oven. No toxic microwaving! You can, of course, still make these in the microwave if you are pressed for time.
I decided to quadruple the original mug muffin recipe to yield a dozen instead of 3 muffins. Having a bunch of these on hand is great because you can eat them all week for breakfast :)
The apple pulp, cinnamon, and nutmeg in these muffins makes them smell AMAZING and taste like an old-fashioned apple pie. The almond meal and flax seed meal give them an incredible hearty texture and make them very filling. The carrot pulp is so pretty and looks like bright orange confetti sprinkled throughout each muffin!
I used a quarter cup of Currey Farms Maple Syrup in this batch since true paleo muffins are not sweet at all and I wanted something with a hint of sweetness. Pure maple syrup is a healthy alternative to processed and refined white sugar and it made the muffins incredibly moist and perfectly sweet.
Currey Farms syrup is DIVINE and was even voted Best Maple Syrup and Best in Show by the Michigan Maple Syrup Association! It’s a family-owned farm and the lovely Jan Currey has been a close friend of my dear Aunt Becky for years and years :)
Now onto the recipe! Whether a quarter batch in the microwave or a full batch in the oven, you will want to make these ASAP!
- 1 cup almond meal
- ¼ cup flax seed meal
- 4 teaspoons baking powder
- 3 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 4 eggs
- 3 teaspoons pure vanilla extract
- 2 tablespoons coconut oil, melted
- ¼ cup pure maple syrup (optional - not paleo)
- 1 cup carrot pulp (leftover from juicing) or shredded carrot
- ½ cup apple pulp (leftover from juicing) or shredded apple
- Preheat oven to 350*F.
- In a medium mixing bowl, combine the almond meal, flax seed meal, baking powder, cinnamon, nutmeg and salt. Stir to mix well.
- In a separate small bowl, beat the 4 eggs and stir in vanilla extract and melted coconut oil (be sure the melted oil isn't hot, otherwise you'll scramble your eggs!). Add the maple syrup and stir to combine.
- Add the wet ingredients to the dry ingredients and fold in the carrot and apple pulp. Make sure the batter is mixed well, then drop by large spoonful into a muffin pan lined with paper liners.
- Bake at 350*F for 15 minutes.
- Remove from muffin pan and place on wire rack to cool for about 5 minutes
I had some leftover juice pulps and decided to make some muffins this morning it tasted great.
These were amazingly delicious! I love being able to use the pulp from juicing! I had a mixture of apple, carrot, beet, lemon, ginger root and turmeric root . The coconut oil got lumpy because it cooled when mixed with the eggs but that had no effect. I used coriander in place of the nutmeg and I had no muffin tins so I used 2 loaf size glass Pyrexs. It did take longer to cook … I needed to add an additional 5 minutes several times more until the center was cooked. Cut into slices, they were absolutely perfect!! I’ll be making another batch tomorrow for sure!
It came out very dry on the outside and somewhat wet in the middle. Not sure if that is good since we’re using eggs.
Delicious! I used carrot, celery, apple, lemon, ginger, turmeric, and garlic pulp. ? Did need to bake for an additional 5 minutes.
My batch turned out like mush, raw in the middle still. I preheated the oven and also used silicone liners. Make sure to bake them longer then the recipe states. I am so disappointed as I left them to cool over night. ? learned my lesson to read the comments section in my next online baking adventure.
Or just check your muffins for doneness at the time of removal? You can do this by inserting a toothpick into the middle of one of the muffins. If it comes out clean, they’re done. If it’s wet and covered in batter, they’ll need additional time. This is not a recipe flaw: Baking times will greatly vary depending on climate, altitude and oven model.
Just made these tonight with leftover carrot and apple pulp. Delicious! Not overly sweet and I love that they are both gluten and dairy free. Thanks for sharing!
These are fab. Made a 2nd batch today using honey instead of maple syrup and coconut flour in addition to almond flour.. Mine spoiled pretty quickly here in Fl so I will plan to freeze or refrigerate (or eat them all on the first day haha!). I feel so much less wasteful not throwing out the pulp and healthy for eating these! Yum!!!!
Hi, I’m about to make these and wondering why you added coconut flour (and how much), is it because it was soggy the first time around? Thanks! Also since you’ve made them is 4 tsp the correct amount of baking powder? Thanks in advance.
Hi Laura – oh gosh, it’s already been so long since I made this recipe in this way! Frankly, I think I ran out of almond flour which is why I used the coconut flour. Or just for fun! :) I am almost positive I would have used the same amount of baking powder. Happy baking – these are so yummy no matter how you make them!!
Honey becomes toxic when baked or cooked
thank you so much ! making them now! Im sure they will be yummy! so happy that they are Keto… I sed sugar free maple syrup so there is no sugar……
I’m in LOVE with this recipe!!!! I used the pulp from carrot, apple, ginger juice…so YUMMY and cooked perfectly!
HELP! I have made these 4 times. Follow the recipe to a T! The muffins come out mushy. Very moist. So i wait…let stand until cooled off. No difference. Still mushy, moist, nothing like your picture. I even increase bake time to 18 minutes. No improvement. Is this the normal outcome? What am i doing wrong? I live in FL, no altitude increase. Your muffins look textured perfectly, mine look exactly like the mixture, raw. Help!!!
Rose, I baked mine for nearly 25 minutes. Just keep in until firm.
Do these freeze well? And do they have to be refrigerated?
Great recipe! Thanks! I had actually doubled it, used orange juice pulp, and fresh cranberries instead. I also substituted ginger and clove seasoning for the other ingredients. I didn’t add any sweetener, next time I will. Definitely a really great base recipe for other muffin flavors. Thank you for sharing!
Did yours come out mushy? I cook mine now 20 minutes.
recently started a low carb diet and had to eliminate fruit and these muffins are now a staple!! I used the pulp from carrots and beets, and although I only had 3 eggs they turned out so yummy! they are my go-to pre workout snack now. thank you so much for the recipe!
Hello thank you for the recipe I started making juice and hate the pulp to go to waste so I’m trying to develop recipes I tried your and it’s very nice thank you for sharing
Would baking soda work for this recipe? We recently started Whole30 and the rules say no baking powder. These muffins look delicious! Thank you :)
Baking soda and powder are different, so I’m not sure it would :( You could always try though! Happy Whole30 to you!
These are so yummy and perfect for the leftover pulp! I only had one cup of carrot spinach pulp so I added unsweetened shredded coconut mixed with a coconut milk-date paste up to the 1 3/4 cup line of my measuring cup, and left out the maple syrup. These were sweet enough for me, but not like traditional muffins, so my three year old only liked eating the ones I baked in Mickey shaped silicone molds! But she enjoyed it! Thank you for posting this healthy and delicious recipe!
Can u substitute the eggs?
I am allergic to regular eggs so I am going to try duck eggs as recommended by my nutrtionist. I was told not to get the ones with the black dots on them. You can get them at Asian market and other places as well.
A common egg sub for vegans is flax meal and water. I don’t know how it would taste but that is one I’m aware of.
Do you know if they freeze well?
They are delicious! I just made them and it was really hard to eat just one! This is exactly what I was looking for…I’ve tried a few of my own concoctions and had mild success, but these are perfect. The only change I made is adding left over coconut from making coconut milk. I just added less apple and carrot. Thanks!
I’m so glad you enjoyed the recipe! It always feels like a shame to discard juicer pulp so it was great to find a way to repurpose it :) Thank you for taking the time to leave a comment!
Made these with carrot ginger pulp; awesome!!!
Sarah, that sounds awesome!! A combination I’ll definitely have to try :)
Sarah, did you also juice the ginger
These muffins sound DELICIOUS! It always bothers me to throw away all that high-fiber goodness that is left after juicing… Thank you for a great way to enjoy them in a sweet and delicious way!!