Description
Make healthy muffins using leftover juice pulp. These muffins are a great way to reduce waste and add fiber to your diet.
Ingredients
Scale
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 1/2 cup honey
- 1 egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened applesauce
- 1 cup juice pulp (carrot, pineapple, and orange)
Instructions
- Preheat oven to 350 degrees F. Grease a 12-cup muffin tin.
- Whisk flour, baking soda, cinnamon, nutmeg, ginger, and salt in a large bowl.
- Make a well in the dry ingredients. Add butter, honey, egg, vanilla, and applesauce.
- Stir until just combined. Avoid over mixing.
- Fold in juice pulp until just combined. Avoid over mixing.
- Divide batter evenly among the muffin tin. Bake for 18-20 minutes.
- Cool completely on a wire rack.
- Keep muffins in an airtight container.
Notes
- Use whole wheat flour if you do not have white whole wheat flour.
- Shredded carrots can substitute juice pulp.
- Adjust spices to your preference.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg