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89% would make again

Juice Pulp Muffins

Tasty Team

Inspired by


for 12 servings

  • 2 tablespoons flax meal
  • 6 tablespoons water
  • ¾ cup milk (180 mL), of choice
  • 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 (80 g), plus more for sprinkling
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • nonstick cooking spray, for greasing

Nutrition Info

    Calories 171
    Fat 2g
    Carbs 34g
    Fiber 4g
    Sugar 7g
    Protein 5g

Estimated values based on one serving size.


  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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