Recipe by Mali of Corvallis (“Inspired by Becky from Love To Be In The Kitchen, and Kelly from Eat Yourself Skinny (to name a few).)
MONEY SAVED: “not sure what the exact price would be, but it’s a great way to use up old veggies and get some extra nutrients in your snacks!
I recently went through yet another juicing phase, but towards the end of that journey I started to grow slightly disgusted by the texture of a homemade blender juice. I read that straining the fibers of the carrots and celery out of your juice gets rid of all of the good, healthy nutrients, so instead of simply throwing out the pulp, I decided to make muffins with it. Now, after a quick google search, I discovered that there were thousands of people who had the same idea as me, but this recipe is a culmination of all the aspects of a good muffin, inspired by Becky from Love To Be In The Kitchen, and Kelly from Eat Yourself Skinny (to name a few).
An additional plus of this recipe, is that you’ll have a good snack, and a drink to go alongside it when you’re done!
*** If you already have a preferred juicing recipe or any fruit/veggies that you need to get rid of, please feel free to sub or add whatever sounds good to you. You can throw just about anything in here – carrot or strawberry tops, old celery, you name it!
INGREDIENTS:
Here’s what I usually use, along with a cup or so of water (enough to make it easy for everything to blend, and stay the consistency that you want).
– 2 stocks of celery
– 1 carrot (green tops included!)
– 1 small – medium apple
– 1 tbsp whole ginger (peeled)
– 1-2 cups of spinach
After you’ve run it through your blender for a few minutes (time will vary based on your blender type – in my Vitamix it takes about 3-4 minutes on high!), pour it into a cup or pitcher through a cheesecloth or regular strainer.
Now, for the muffin recipe!
– 1 cup whole wheat flour
– ½ cup white flour
– ¼ cup oats
– 2 teaspoons ground cinnamon
– 1 teaspoon ground nutmeg
– ½ teaspoon salt
– 2 tablespoons melted butter
– 1 egg, lightly beaten
– 1 teaspoon vanilla extract
– ***1 ½ cups juice pulp
Optional: ½ cup honey — when I made this recipe, I wasn’t eating any type of sugar so I didn’t add honey, but my juice was already quite sweet from the apple.
If it seems like it needs more liquid, throw in some of your juice or add a mashed banana or some unsweetened apple sauce.
DIRECTIONS:
1) Preheat your oven to 350° F, and grease or line a 12 cup muffin tin.
2) In a large bowl, combine the flour, oats, cinnamon, nutmeg, and salt. In a separate bowl, mix together the butter, egg, vanilla extract, and pulp. Fold the wet ingredients into the dry until just combined.
3) Divide batter evenly among muffin tins. Bake for 18-20 minutes or until a toothpick comes out clean in the middle, and place on a wire rack to cool.
4) Enjoy! This was a hit in my house, and I hope it is in yours too 🙂
*** = leftovers/waste prevention ingredients 🙂
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