Pulp Juice Muffins

These lighter Juice Pulp Muffins are a great way to use up all that leftover fruit and veggie pulp you have leftover after juicing making these muffins super moist!

Okay so do not be scared by the title of this post.

These muffins are actually satisfying, nutritious and will not make you feel bad about wasting all those veggies when you juice! A cook wrote a detailed post at the beginning of the year on why A cook keep juicing so much, and YES A cook still do! Juicing has become a part of the morning routine and when A cook need a bit of a detox, A cook'll go ahead and juice for a few days along with some added protein

What goes in

• 3 cups whole wheat pastry flour
• 1/4 cup flax seed meal
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 cups fruit/veggie pulp
• 1/2 cup plain Greek yogurt
• 1/2 banana, mashed
• 1/2 cup unsweetened almond milk
• 1/2 cup maple syrup, or honey
• 1 teaspoon vanilla extract
• Handful of rolled oats

How it comes together

1. Preheat oven to 350 degrees F.
2. Use a wide bowl, combine the flour, flax meal, salt, baking powder, cinnamon and nutmeg together. Then add in the pulp followed by the yogurt, banana, almond milk, maple syrup/honey and vanilla extract.
3. Mix until just combined and add more almond milk if too thick.
4. Add batter to lightly sprayed muffin tins and sprinkle with rolled oats. Bake for 20 to 25 minutes. Muffins will be done when a toothpick inserted into the middle comes out clean. Enjoy!