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.