Starting my day with a fresh juice really sets the tone for the rest of my day. It provides me with a quick burst of energy, I feel clean and light inside. Starting with a morning juice makes me want to feed my body with the right nutrients all day in order to keep that alive and energized feeling going.
Now beside my juicer is always a container full of the beautiful pulp from my morning juice and I feel terrible wasting these fibrous strands of colored fruits and vegetables. I am always looking for ways to incorporate this healthy fiber back into my diet. I will compost pulp for my garden, turn it into a vegetable stock and yes, add it to my baking.
Now pulp muffins are not new, but to be totally honest the first few I made were a total disaster. I would add all my various juicing pulp from the week into a container in the fridge than at the end of the week just take a scoop and add it to my muffin mix. Now depending on what I juiced that week they could be very dense, hard to chew and as my kids would say, “gross, they taste like dirt!!”
As with everything in life, it’s a process and I did not give up. I developed a morning juice I like to call my Sunshine Morning Elixir, which is one of my favorite ways to start my day. Now this golden pulp is full of oranges, carrots, turmeric and golden beets. It marries the flavors of fresh citrus with carrot cake; I knew this was a combination that would taste amazing in a muffin.
Well, I was right, don’t mean to brag but this pulp in a muffin is total perfection. I’ll grab 2 with a smoothie or juice to round out my breakfast, a quick snack or to add to lunchboxes for the week. I hope you enjoy these muffins and if you have found a nice pulp combination for baking please share it below in the comments, as I love to hear from you.
Sunrise Pulp Muffins
Ingredients
- 1.5 cups almond flour
- 1.5 cups coconut flour
- 1/4 cup chia seeds
- 1 tbsp baking powder
- 1 tbsp vanilla bean powder
- 1 tbsp cinnamon
- 1 tsp fine sea salt
- 2 cups pulp
- 1/8 cup coconut oil
- 1 mashed banana
- 1/2 almond milk
- 1/4 cup maple syrup
Instructions
- Preheat oven to 350 degrees and grease the muffin tin with coconut oil or use muffin cups
- Mix all dry ingredients in a large bowl or mixer
- Add in all wet ingredients and mix well well with a spoon or blend on low-medium speed in your mixture.
- Scoop your batter into your muffin tins and bake for 35-40 minutes.
