5 Plant-Based Muffin Recipes Using Leftover Juicing Pulp

Are you tired of wasting the nutrient-rich pulp left behind after juicing your favorite fruits and vegetables? So are we! We have the perfect solution for you – plant-based muffins using leftover juicing pulp. These delightful little treats not only help reduce food waste but also provide an excellent way to incorporate fiber and natural flavors into your baked goods.

As mom's ourselves, we love giving these fresh fruit and veggie packed muffins to our kids as a snack, on the go, or in they're lunch boxes. They love them! 

Whether you're a seasoned juicer or new to the juicing world, this article will guide you through the process of turning that leftover pulp into delicious and nutritious muffins. Get ready to unleash your creativity in the kitchen and enjoy guilt-free indulgence with these plant-based muffins using leftover juicing pulp!

1. Plant-Based Carrot & Blueberry Muffins

Ingredients:

• 2 cups whole wheat flour
• 1 cup rolled oats
• 1/2 cup coconut sugar (or sweetener of choice)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 375°F (190°C) and line a PFAS Free Muffin Tin with paper liners or lightly grease them.
2. In a large mixing bowl, combine the whole wheat flour, rolled oats, coconut sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir well to combine.
3. In a separate bowl, whisk together the almond milk (or any plant-based milk), melted coconut oil, applesauce, and vanilla extract until well blended.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix as it may result in dense muffins.
5. Gently fold in the grated carrots and blueberries into the batter until evenly distributed.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Once done, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
9. Serve and enjoy these delicious plant-based carrot and blueberry muffins as a nutritious breakfast or snack!

Note: You can store the muffins in an airtight container at room temperature for a few days or freeze them for longer shelf life.

2. Plant-Based Carrot-Apple Muffins

Ingredients:

• 1 cup juicing pulp (carrot and apple)
• 1 1/2 cups whole wheat flour
• 1/2 cup almond flour
• 1/2 cup coconut sugar (or sweetener of choice)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened applesauce
• 1/2 cup almond milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C) and line a PFAS Free Muffin Tin with paper liners or lightly grease them.
2. In a mixing bowl, combine the juicing pulp, whole wheat flour, almond flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the melted coconut oil, applesauce, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool for a few minutes in the tin, then transfer them to a wire rack to cool completely.

 3. Beet-Berry Muffins

Ingredients:

• 1 cup juicing pulp (beet and mixed berries)
• 1 1/2 cups spelt flour
• 1/2 cup oats
• 1/2 cup coconut sugar (or sweetener of choice)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened applesauce
• 1/2 cup almond milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare a PFAS Free Muffin Tin as described above.
2. In a mixing bowl, combine the juicing pulp, spelt flour, oats, coconut sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the melted coconut oil, applesauce, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool before removing them from the tin.

4. Green Veggie Muffins

Ingredients:

• 1 cup juicing pulp (spinach, kale, cucumber)
• 1 1/2 cups whole wheat flour
• 1/2 cup almond flour
• 1/2 cup coconut sugar (or sweetener of choice)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened applesauce
• 1/2 cup almond milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare a PFAS Free Muffin Tin as described above.
2. In a mixing bowl, combine the juicing pulp, whole wheat flour, almond flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the melted coconut oil, applesauce, almond milk, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients until just combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool before removing them from the tin.

5. Citrus Zest Muffins

Ingredients:

• 1 cup juicing pulp (citrus fruits)
• 1 1/2 cups all-purpose flour
• 1/2 cup oats
• 1/2 cup coconut sugar (or sweetener of choice)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 1 citrus fruit (orange, lemon, or lime)
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened applesauce
• 1/2 cup almond milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare a PFAS Free Muffin Tin as described above.
2. In a mixing bowl, combine the juicing pulp, all-purpose flour, oats, coconut sugar, baking powder, baking soda, salt, and citrus zest.
3. In a separate bowl, whisk together the melted coconut oil, applesauce, almond milk, and vanilla extract.
4. Incorporate the wet ingredients into the dry ingredients until just combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool before removing them from the tin.

Note: Feel free to adjust the sweetness or add additional ingredients such as nuts, seeds, or spices to suit your preferences. Enjoy these plant-based muffins as a delicious and nutritious way to use leftover juicing pulp!

Final Thoughts

Incorporating leftover juicing pulp into your baking routine is a fantastic way to reduce food waste while adding a nutritious twist to your favorite muffin recipes. These five plant-based muffin recipes using leftover juicing pulp offer a delightful range of flavors and textures that will please your taste buds and nourish your body.

By repurposing juicing pulp, you are harnessing the fiber, vitamins, and minerals that often go to waste. Not only are you being environmentally conscious, but you're also infusing your muffins with extra nutrients and natural goodness. Just make sure that you use a slow, cold press (masticating) juicer like this because it gives you the most amount of juice, pulp, and doesn't ruin the vitamins and minerals from the heat like other juicers do. 

So, the next time you find yourself with leftover juicing pulp, don't toss it away. Let your creativity shine in the kitchen and whip up a batch of these plant-based muffins. Experiment with different combinations, add your favorite nuts or spices, and make these recipes your own.

Happy baking!