Carrot Juice Pulp Muffins

Dairy-free, grain-free AND paleo muffins made with carrot, ginger and apple juice pulp. No sugar!

Eating Style: Dairy-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian

Prep Time:

Serves: 24

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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**
  5. Use your hands to help you to mold the muffins into muffin shapes.
  6. Top each muffin with some nuts, before you bake them. Place the muffin trays into the preheated oven for 30-35 minutes.
  7. 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.

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Notes

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