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Juice Pulp Muffins

by Rachel Gaewski featured in Veggie-Packed Juices

Inspired by plantoeat.com

Ingredients

for 12 servings

  • 2 tablespoons
    flax meal
  • 6 tablespoons
    water
  • ¾ cup
    milk, of choice (180 mL)
  • ½ cup
    maple syrup (250 g)
  • ½ cup
    applesauce (130 g)
  • 1 cup
    fruit and vegetable pulp (260 g)
  • 1 teaspoon
    apple cider vinegar
  • 1 teaspoon
    vanilla extract
  • 2 cups
    whole wheat flour (260 g)
  • 1 cup
    rolled oats, plus more for sprinkling (80 g)
  • 2 teaspoons
    baking powder
  • ½ teaspoon
    baking soda
  • ½ teaspoon
    salt
  • 1 teaspoon
    cinnamon
  • ¼ teaspoon
    nutmeg
  • nonstick cooking spray, for greasing

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Preparation

  1. Preheat the oven to 350ºF (180ºC).
  2. Make the flax eggs: combine the flax meal with the water and set aside for 10 minutes to gel.
  3. In a large bowl, combine the milk, maple syrup, flax eggs, applesauce, fruit and vegetable pulp, apple cider vinegar, and vanilla. Stir for about 30 seconds, until well-combined.
  4. Add the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir for about 30 seconds, until combined.
  5. Grease a 12-cup muffin tin with nonstick spray. Then, fill each cup with the batter about ¾ of the way full. Sprinkle the tops with oats.
  6. Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  7. Let cool for at least 15 minutes, then serve.
  8. Enjoy!
 

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