Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

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

Estimated values based on one serving size.

Advertisement

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!
 

Advertisement

Advertisement

Advertisement