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Juicing is an excellent way to extract all the nutritious goodness from fruits and veggies. But what about the pulp left behind? Instead of letting it go to waste, we’re turning it into delicious muffins that are both healthy and satisfying.
The star ingredient of these muffins is the carrot pulp. Combined with ripe bananas, flax eggs, and almond flour, these muffins become the perfect balance of sweetness and wholesomeness. Plus, they’re gluten-free and low in sugar, making them a great option for those seeking guilt-free treats.
Get ready to experiment with the flavors and textures by adding in your favorite mix-ins—think toasted chopped pecans, flax seeds, hemp seeds, coconut, or cacao nibs. The options are endless!
Each muffin is packed with nutrients and comes in at just 65 calories, with only 4g of fat and 3g of net carbs. Now you can indulge in a scrumptious baked good without compromising your health goals.
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.
Plant Based Meal Plans Designed With You in Mind.
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