There’s nothing quite like homemade juice to kick off the day. While I absolutely adore the ritual of my morning cup of coffee, it feels good to balance it with some liquid vitamins. Kevin’s been in a carrot/orange/ginger habit recently, and one of the best things about this combo (aside from the taste) is the pulp! Because that means muffins.
A fantastic way to utilize all the fiber and pulp from juicing is to use it for baking. And produce like carrots, beets and apples generate quite a bit! You can use it in place of a banana, for example, or pumpkin in a muffin or bread recipe – it’s an easy way to boost your daily veggie intake without even tasting it!
This week we’ve been enjoying carrot ginger muffins alongside our fresh juice (and coffee, of course. These babies have a slight bite from the ginger and a citrus twist – perfect for summer mornings.
- 1 Tbsp ground flax, mixed with 3 Tbsp water
- 1 mashed banana
- 1 cup carrot/orange/ginger pulp
- 1/4 cup coconut sugar
- 1/4 cup almond milk
- 1/4 cup unsweetened applesauce
- 1 cup whole wheat flour (can make gluten-free with 2/3 cup GF oat flour & 1/3 cup coconut flour)
- 1 tsp baking powder
- 1 tsp ground ginger
1. Preheat oven to 350 degrees.
2. Combine flax and water and set aside.
3. In large bowl, combine banana, carrot pulp, coconut sugar, almond milk and flax.
4. In separate bowl, mix flour, baking powder and ginger. Add to wet ingredients and combine. Add a bit of almond milk if batter is too thick.
5. Pour batter into muffin tins and bake approximately 40 minutes. Remove from oven and allow to cool on wire rack before digging in.