Nourishing Juice Pulp Muffins (Gf, Vegan)

In celebration of Earth Day (April 22) and Earth Month (April) I made a batch of these muffins for the 3rd time and they did not disappoint! I also have been making a few batches of celery pulp tortillas each week, and they truly make the tastiest healthiest tacos! All about reducing waste in little ways around here 😉

Anyway, these muffins! They’re vegan, gluten-free, refined sugar free, and the veggies add moisture and additional nutrition! Just like any banana bread, it’s easy to customize and change them up: nuts, fresh, frozen or dried fruit, chocolate chips . . . you name it! Every batch can be truly unique!

When I was feeling fancy, I even made them as donuts with cream cheese frosting – swoon! 

As for the straining part, if you have a really great juicer, the pulp will already be quite dry, otherwise, use a nut milk bag, cheese cloth, or a super-fine metal strainer to squeeze out (and perhaps drink!) any additional liquid 😉

For more recipes and wellness Inspo – let’s hang out on Instagram. You can find me @nourishwithashley and @nourishingbrands. And if you’re on TikTok, I pop in here and there @nourishwithashley.

Happy low-waste baking, friends!

Nourishing Juice Pulp Muffins (GF, Vegan) 

Ingredients:

1 1/2 c oat flour

1 1/2 tbsp coconut flour, sifted 

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

2 flax eggs

1 c juice pulp (may sub shredded zucchini or squash/pumpkin puree), I recommend squeezing liquid out with cheese cloth to prevent soggy muffins! 

1 large or 2 small very ripe bananas

3 tbsp melted coconut oil

1/4 c maple syrup (or 1/3 c coconut sugar)

1 tsp vanilla or 1/2 tsp almond extract

To stir in: berries and/or chocolate chips

Method:

Mash the bananas in a large bowl.

Mix the flax eggs, juice pulp, oil, maple + vanilla/almond extract into the bananas.

Add the dry ingredients (oat and coconut flour, baking soda + powder, and cinnamon) to the bowl and stir until a batter forms.

DO NOT OVERMIX. 

Add berries and chocolate chips if desired. I opted for diced strawberries + @lilys_sweets chocolate chips.

Transfer to a muffin pan. Should make 10-12 regular size muffins.

Bake for 5 min at 400, then 15 min at 350 or until the centers spring back when touched.

Cool for 20-30 minutes before removing from pan.