Carrot Juicer Pulp Muffins

white plate with dairy-free carrot muffins on a wooden counter.

Get creative with your juicer pulp and whip up these Carrot Juicer Pulp Muffins. These tasty treats are guilt-free, low in calories, and packed with wholesome ingredients like almond flour, flax seeds, and hemp seeds.

Course Breakfast, Dessert

Cuisine American

Keyword baked, dairy free, gluten free, juice pulp, muffins, no waste, plant based

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 366kcal

Author Jackie Akerberg

Equipment

Oven
juicer
muffin tray

Ingredients

2 large overly ripe bananas
2 cups carrot pulp leftover from juicing
⅔ cup swerve granulated xylitol sweetener
3 flax eggs 3 TBSP Ground Flax Seed + 9 TBSP Warm Water - let sit for 10 minutes
1 tsp vanilla
½ tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
3 cups almond flour
¼ cup flax seeds
¼ cup hemp seeds
½ cup chopped pecans or any other mix-ins of your choice

Instructions

Preheat oven to 350.
Combine bananas, carrot pulp from the juicer, granulated sweetener, flax eggs, and vanilla in a stand mixer.
Add salt, baking powder, baking soda, cinnamon, nutmeg, and almond flour.
Stir in flax seeds, hemp seeds, and toasted chopped pecans, or whatever other mix-ins you would like! (Coconut, cacao nibs, almonds, etc.)
Transfer batter to lightly greased muffin tin.
Bake for 20-25 minutes.
Don’t worry if you eat the whole pan in one sitting!

Nutrition