Vegan & Grain-Free Juice Pulp Muffin Bites
Juicing is such a wonderful way to saturate your body with nutrients to enhance energy, health, and recovery. However, dealing with leftover juice pulp can definitely be an issue. It’s hard to throw juice pulp straight into the garbage without feeling guilty.
Let’s face it, food isn’t cheap. And, going out of your way to purchase fruits and vegetables to juice can be quite expensive. And, the last thing you want to do is throw half of what you bought into the bin.
I’ve started to tackle this issue head on. And, I’m excited to say that I now have three recipe variations for carrot, apple, ginger juice pulp muffins to satisfy any type of diet: gluten-free, Paleo, vegan, and sugar-free. Here are the recipes so far:
- Gluten-Free No Added Sugar Carrot Juice Pulp Muffins
- Grain-Free Paleo Juice Pulp Muffins
- Vegan Grain-Free Juice Pulp Muffins — look below for today’s recipe
I love to whip-up a batch of juice pulp muffins, naturally sweetened only with dates and vanilla liquid stevia. They’re perfect for snacking or to enjoy a quick and healthy breakfast. These muffins are also packed with fiber to make your gut oh so happy.
Today’s recipe is vegan, paleo, and grain-free. The process of making these muffin bites is quickened by using a small 0.52 ounce ice cream scoop. Instead of using precious minutes to form muffins, in muffin tins, you can just grab a handy-dandy ice cream scoop and scoop the muffin batter right onto a parchment paper lined baking tray.
This recipe is so quick and so delicious. In fact, a Mrs G. who made my juice pulp muffins said in a comment, “We love these muffins! My husband said that they are the best muffins he ever ate.” Wow! the best muffins he’s ever had!
1. You don’t have to make muffins from your juice pulp straight away. Just freeze your juice pulp, and bake with it when you want.
- 2 cups of carrot, apple, ginger juice pulp
- 7 Medjool dates
- 1/4 tsp of NuNaturals vanilla liquid stevia
- 1/8 cup of olive oil
- 1/2 cup of water
- 1 + 1/2 tbsp of cinnamon
- 1 tsp of nutmeg
- 1/2 tsp of baking soda
- 1/4 tsp of sea salt
- 2/3 cup of coconut flour
- 1/4 cup of shredded coconut
- Into a food processor, add the juice pulp, dates, stevia, olive oil, water, cinnamon, nutmeg, baking soda, and salt. Turn the food processor on until the dates are well incorporated. This takes about 2-3 minutes.
- Add the coconut flour. Turn the food processor on for 30 seconds.
- Add the shredded coconut last. Turn the food processor on for 30 seconds.
- Using a 0.53 ounce/3 1/5 tsp/16 milliliter ice cream scoop, scoop out the muffin batter directly from the food processor bowl.
- Place the scooped muffin batter onto a parchment paper lined baking sheet
- In a pre-heated 350 degree Fahrenheit oven, cook the muffins for 30-40 minutes.
- The muffins should be browned and firm.
- Store the muffins on a plate, lightly covered with plastic wrap. Do not tightly store these muffins; they’re too moist.
- This recipe yields 25 muffin bites.