Carrot Juice Pulp Muffins

Carrot Juice Pulp Muffin Recipe

For the last 21 days, I’ve been hosting the Get Your Juice On: 21-Day Juicing Challenge — an amazingly fun event that asks challengers to drink one glorious juice every day, while eating clean, healthy meals.

Today is Day 21, and all I have to say is…the challenge was so inspiring, so up lifting, and so much fun! Over 180 participants from 19 different countries signed-up for the challenge, and our private Facebook group was jam-packed with beautiful photos of booty shaking, health enhancing juices. There were also over 200 juice recipes shared: all of which I’m compiling into a FREE e-book (coming soon!).

I had a fantastic time creating new juice recipes myself (did you know that fresh turmeric tastes sweet and fabulous?). But at the same time, I ended up with a great deal of juice pulp that I would end up just throwing away. And, there’s nothing I dislike more than wasting food — especially if it’s organic (we all know how expensive organic produce can be).

Gluten-Free & No Added Sugar Juice Pulp Muffins. This recipe was create using carrot, apple, ginger juice pulp.

So, midway through the Juicing Challenge, I decided to do an experiment. After making a large glass of carrot, apple, ginger juice, I made it my mission to come up with a carrot juice pulp muffin recipe that would save my gorgeous carrot pulp from being chucked into the garbage. And, I’m pleased to say that the mission was a mind-blowing success!

I knew that creating this recipe was going to be a challenge in and of itself because I don’t eat sugar (except fruit) and I live gluten-free. I had to come up with a gluten-free recipe that used fresh dates and stevia as the sweetener  — and I knew that could be difficult. I had used powdered stevia in a gluten-free zucchini bread in the past, and it was disgusting! But this time, I was willing to try again. And, I’m so thankful that I did!

I’m so excited that I get to show you how to save your carrot juice pulp!

If you love to juice as much as I do, you’re going to love this recipe! I first made a dozen mini muffins, during my first recipe attempt — they were then promptly eaten within 6 hours. The next day, I made a dozen large muffins; and, again, they were gone within 24-hours. This recipe is certainly a keeper!

So, dust off your juicer and make a big supply of carrot, apple, ginger juice (better known as Get Better Juice in my house) by juicing 3 large carrots, 2 apples, and 4 one inch chunks of ginger. This recipe is a perfect way to ward off wintery snotty noses and hacking coughs, which is perfect timing, since we are heading into winter right now!

Gluten-Free & No Added Sugar Juice Pulp Muffins. This recipe was create using carrot, apple, ginger juice pulp.

Gluten-Free & No Added Sugar Juice Pulp Muffins. This recipe was create using carrot, apple, ginger juice pulp.

Carrot Juice Pulp Muffins
Prep time

Cook time

Total time


The most delicious way to enjoy the goodness of juice pulp. Don’t throw it away! Just make muffins.
Serves: 24

  • 3 cups of carrot, ginger, apple juice pulp (made with 3 large carrots, 4 one inch chunks of ginger & 2 apples)
  • 1/3 cups + 3 tbsp of brown rice flour
  • 1/3 cups of chickpea flour
  • 1/4 cup of olive oil (or grape seed)
  • 6 large fresh dates (pitted): I like to use the large Medjool dates.
  • 1 egg
  • 1 tsp of sea salt
  • 1/2 pear or 1/2 apple (chopped)
  • 2 1/2 tbsp of ground cinnamon
  • 2 tsp of allspice
  • 2 tsp of ground cloves
  • 1 tsp of orange zest
  • 2 tsp of baking soda
  • 1 tsp of liquid stevia (I like NuNaturals Alcohol Free Vanilla Liquid Stevia)
  • 1/4 cup of the carrot, apple, ginger juice
  • 2 cups of chopped nuts (walnuts are the best)
  • 1/2 cup of shredded coconut (organic, unsweetened, preservative free)
  • Optional: chopped dried organic fruit like pineapple, apricots, raisons or prunes

  1. Make a carrot, apple, ginger juice with 3 large carrots, 4 one inch chunks of ginger & 2 apples. Drink the juice yourself, or with friends and family (but save 1/4 cup for this recipe).
  2. Add 3 cups of the carrot, apple, ginger juice pulp to a food processor.
  3. Add 6 large dates to the food processor, and add the 1/4 cup of juice and olive oil. Turn the food processor on for 4 minutes. You want the dates to be totally pureed. Make sure to scrape the sides a couple of times.
  4. Add 1/2 pear or apple, chopped. Turn the food processor back on. Don’t forget to scrape the sides.
  5. Add the egg, spices, baking soda, salt, orange zest and liquid stevia. Turn the food processor on. Make sure the mixture is smooth.
  6. Add the rice flour and chickpea flour. Turn the food processor on once again.
  7. Scoop the pulp mixture into a large mixing bowl. Fold in the coconut, nuts, and some dates (chopped). Also fold in additional chopped dried fruit, if you want.
  8. Grease your muffin tin with butter or coconut oil; you can also use muffin paper cups.
  9. Spoon the muffin mixture into the muffin tin. Over fill the muffin tin. These muffins do not rise very much, so you need to mound the mixture on top by over filling the muffin tin.
  10. In a pre-heated oven (350 degrees Fahrenheit), cook the muffins for 35-40 minutes. The mixture is quite dense, so it takes time to cook these muffins. If you are making mini muffins, less time is required (app. 20-25 minutes).
  11. The muffins are done when a wooden toothpick comes out clean after inserting it into a muffin.


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