As I am sure you’ve made your own juice at home… wait, you haven’t?! I say we remedy that quickly! Check out my previous post on how to make your own fresh juice at home without a juicer. 💚 And now, what to do with the pulp: make muffins, of course! Lessen your food waste while eating a healthy dessert? Let’s do this!

Juice Pulp Muffins

• 1 banana, overripe (brown), mashed
• 1 cup reserved juice (fruit and/or vegetable) pulp
• 1 cup plant milk of choice, unsweetened
• 1 tsp vanilla extract
• 1 tsp organic apple cider vinegar (I use Bragg’s brand)
• 1/2 cup agave nectar (or maple syrup) – use a bit more if you used vegetable pulp as this can be more bitter
• 2 cups whole wheat flour
• 1 cup rolled oats, plus some for topping
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 2 tsp baking powder (stay tuned for how to make your own!)
• 1 tsp kosher salt

1. Preheat oven to 350°F.
2. Mix all wet ingredients together and combine well.
3. Sift the flour into the wet mixture, followed by the remaining dry ingredients. Do not over mix as this will create more gluten = tougher muffin texture. If the mixture seems too thick, thin with 1-2 Tbsp at a time of plant milk. 👍
4. With an ice cream scoop (or spoon equivalent), fill 1 standard muffin tin with one scoop each of muffin mixture. Top each muffin with some rolled oats.
5. Bake for 20-25 minutes.
6. Enjoy! I like them with a little peanut butter for a nutritious breakfast or snack!

Less waste and more taste? I am all about that slogan with these guys! They are a hit in my household and never last long. I hope you will consider making your own juice (see previous post) at home and then using the pulp for a nutritious treat (who doesn’t like muffins?!). 😉 Feel free to share your experiences with me so we can swap ideas to make these even more delicious! Have a lovely day! 💚🌱