ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content
89% would make again

Juice Pulp Muffins

Tasty Team

Inspired by plantoeat.com

Ingredients

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.

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!

Ingredients

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.

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!

Inspired by plantoeat.com

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.