Upcycled High Fiber Muffins

 

Upcycled High Fiber Muffins

Reduce your food waste and add a fiber boost to your day with these upcycled juice pulp muffins.  I hate wasting food, it’s something I’m always trying to improve.  So I’ve been thinking about ways to use juice pulp in recipes. My first experiment has been with these muffins, and to be honest they turned out great!  It’s an easy way to get in some hidden veggies and extra fiber, and you really don’t even taste it (so it’s great for kids too)!  I used pulp from beet, carrot, ginger juice, but you can use pulp from any juice that you make! These are great gluten free meal prep idea for breakfast or an anytime snack.

Wet Ingredients
2 eggs
1 tbsp acv
1 cup juice pulp
1/2 tsp vanilla extract
1/3 cup + 1 tbsp oil (avocado or coconut)
3/4 cup plant milk
1 tsp grated ginger
2 tbsp maple syrup

Dry ingredients:
2 cups gf flour
1/2 cup coconut sugar 
1 tsp baking soda1 tsp baking powder
1 tsp cinnamon
1/2 tsp cardamom
1/4 tsp cloves
1/4 tsp salt

Mix ins:
1/4 Chopped walnuts & pecans
1/4 cup raisins
+Extra chopped nuts for topping


Method

  • Preheat oven to 350

  • Add all wet ingredients and mix well

  • Add in dry ingredients and mix until well combined

  • Add in your mix-ins

  • Line your muffin tin with paper liners. 

  • Pour and divide the batter into your muffin tin.

  • Bake at 350 for 18 mins

  • Allow to cool for 5 minutes before removing from the muffin pan.

  • Store in an airtight container in the fridge for maximum freshness