Carrot Pulp Muffins Recipes

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CARROT PULP MUFFINS



Carrot Pulp Muffins image

Looking at the mound of carrot pulp from my juicer and then at my 2-1/2-year-old daughter (who loves bread) inspired me to experiment... This muffin is dense, healthy, and can be tweaked to suit your tastes. As is, it is not sweet, but you could certainly add mashed ripe banana or pineapple. Once out of the oven, sprinkle the tops with cinnamon sugar while they are still hot.

Provided by bunnyfitch

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 14

cooking spray
1 ½ cups carrot pulp
½ cup applesauce
2 eggs
2 tablespoons brown sugar
1 cup spelt flour
¼ cup rolled oats
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
½ cup chopped walnuts
⅓ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
  • Mix carrot pulp, applesauce, eggs, and brown sugar together in a bowl.
  • Mix spelt flour, oats, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a separate bowl.
  • Combine carrot pulp and flour mixtures until batter is blended and thick. Fold in walnuts and raisins.
  • Spoon batter into the prepared muffin tin. Press down and fill each cup to the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Nutrition Facts : Calories 117 calories, Carbohydrate 17.4 g, Cholesterol 31 mg, Fat 4.4 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 95.8 mg, Sugar 7.1 g

CARROT PULP MUFFINS



CARROT PULP MUFFINS image

Categories     Vegetable     Dessert     Bake     Kid-Friendly     Muffin     Vegan

Yield 12

Number Of Ingredients 12

Ingredients:
3.5 cups carrot pulp
1 cup pineapple pulp
3 cups whole-grain flour
1 cup canola oil
1 cup honey
6 egg whites
1 tbsp vanilla
1 tbsp baking soda
2 tbsp cinnamon
1 tsp nutmeg
1 cup crushed nuts

Steps:

  • Directions: Preheat your oven to 350 deg. Mix up the pulp from carrots and pineapple well. Add egg whites, honey, vanilla and oil to the mix. Sift the flour, baking soda, cinnamon and nutmeg together and add it gradually to mixture, stirring until it's blended. Mix in the nuts. Pour the batter into greased muffin cups making sure to leave some room (about 1/4 from the top) for expansion. Bake for 45 minutes. Makes a dozen muffins.

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