- 3 cups carrot, apple, ginger juice pulp (made from approximately 4 carrots, 2 red apples, and 2 large chunks of fresh ginger root.)
- 6 large Medjool dates, pitted
- 1 egg
- ¼ cup olive oil
- ½ pear or apple, with the skin, chopped
- ¼ teaspoon vanilla extract
- ½ cup water
- ½ teaspoon vanilla liquid stevia
- 2½ tablespoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon allspice
- ¾ teaspoon sea salt
- 2 teaspoons gluten-free baking soda
- ¼ teaspoon baking powder
- 2/3 cup coconut flour
- ½ cup chopped walnuts or pecans or almonds
- ½ cup shredded coconut
- ½ cup chopped dried fruit of any sort, optional
- Preheat your oven to 380F. In a food processor, place the juice pulp, pitted dates, egg, olive oil, water, and chopped pear or apple. Turn the food processor on until the mixture is well incorporated and smooth.
- Add the cinnamon, cloves, allspice, salt, vanilla liquid stevia, baking soda, baking powder, and coconut flour. Periodically, stop the food processor to scrape the bowl with a spatula. Keep mixing the batter until the mixture is thoroughly incorporated. It will be very thick. Once the batter is mixed, scoop it into a large mixing bowl.
- To the mixing bowl, add the chopped walnuts or pecans, and the shredded coconut. You an also add chopped, dried fruit, if you want to. Using a wooden spoon or spatula, incorporate the nuts, coconut, and dried fruit into the batter.
- Liberally grease two mini muffin trays (that contain 12 muffin molds, each) with coconut oil. Mold each muffin, by hand: using a spoon, fill each mini muffin mold, half way. Then, take a second scoop of muffin batter, and form it into a mound shape. ** The muffins in this recipe will not rise; therefore, you need to shape the muffins yourself before you bake them**
- Use your hands to help you to mold the muffins into muffin shapes.
- Top each muffin with some nuts, before you bake them. Place the muffin trays into the preheated oven for 30-35 minutes.
- Once baked, you want the muffins to be a deep brown color. After baking, cool the muffins on a baking rack. Let them completely cool before you sample them.
Spread the love, earn karma points:
Juice Pulp – You can freeze carrot, apple, ginger juice pulp, in large plastic bags, in 3-cup portions. When you’re ready to make muffins, just place the frozen juice pulp in a pan, and place it in the preheated oven. It will thaw in about 4-5 minutes.
Stevia – You can substitute 2 tablespoons of coconut sugar for the vanilla liquid stevia.
Storage – Do not store these muffins in a tightly sealed container. They are too moist. Just place them on a plate, covered loosely by plastic wrap.
Nutrition Information Per Serving
- Calories: 79
- Calories from Fat: 44
- Total Fat: 4.9
- Saturated Fat: 1.4 g
- Cholesterol: 7> mg
- Sodium: 177 mg
- Carbs: 7.2 g
- Dietary Fiber: 2.5 g
- Net Carbs: 4.7 g
- Sugars: 3.6 g
- Protein: 1.9 g