Juice Pulp Muffins

Transform your morning juice leftovers into nutrient-dense, moisture-rich muffins that maximize fiber intake and minimize food waste for a high-satiety, insulin-friendly snack.

Ingredients

• 3 cups whole wheat pastry flour
• 1/4 cup flax seed meal
• 1/2 tsp salt
• 1 Tbsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 cups fruit/veggie pulp (kale, carrots, green apples, and ginger recommended)
• 1/2 cup plain Greek yogurt
• 1/2 banana, mashed
• 1/2 cup unsweetened almond milk
• 1/2 cup maple syrup or honey
• 1 tsp vanilla extract
• Handful of rolled oats (for topping)

Instructions

1. Preheat your oven to 350°F.
2. In a large mixing bowl, whisk together the whole wheat pastry flour, flax meal, salt, baking powder, cinnamon, and nutmeg.
3. Incorporate the juice pulp into the dry ingredients. Add the Greek yogurt, mashed banana, almond milk, maple syrup (or honey), and vanilla extract.
4. Gently fold the mixture until just combined. If the batter appears excessively thick, add a splash more almond milk to reach a smooth consistency.
5. Distribute the batter evenly into the muffin tins. Garnish each top with a sprinkle of rolled oats.
6. Bake for 20 to 25 minutes. Confirm doneness by inserting a toothpick into the center; it should come out clean.