Leftover Juice Pulp Muffins


Hi guys and happy weekend! If you’re anything like me, you hate to waste anything. I am definitely a “may I please have a box for the 3 noodles left on my plate” kinda girl, #leftoversaremybff. Recently R and I invested in a juicer, and I have to tell you…I love absolutely everything about it, well, except for the cleaning (worth it though) and all of the pulp that finds its way to the trash. Apparently, I am not the only “juicer” out there who shares in this frustration because I stumbled upon some really great recipes that use the leftover pulp! Today I am going to share with you a healthy, hearty, left over pulp, muffin recipe! These are perfect and so easy to make. They’re the perfect, healthy and convenient snack to have on hand. They’re hearty enough to have for a midday snack, yet, delicious enough to warm up and have with morning coffee (hellloooo, saturday morning loveliness!). Keep in mind that your muffins will taste differently depending on the ingredients you used for your juice. In my case the pulp consisted of 3 grapefruits, 2 apples, 20 mini carrots, 1 inch of ginger, 4 cups of spinach and 2 cups of kale.

Ingredients (yields 2 loaves or 12 large muffins)

  • 2.5 cups whole wheat flour
  • 1/4 cup flax seeds or chia seeds
  • 1/2 teaspoon of salt
  • 1 tablespoon of baking powder
  • 1 1/2 teaspoon of cinnamon
  • 2 cups of fluffed, not packed fruit/veggie pulp
  • 1/2 cup coconut oil
  • 1 cup unsweetened almond/coconut milk
  • 1 teaspoon vanilla extract
  • oh yeah– & I threw in a few semi sweet chocolate chips


  • Preheat your oven to 350 degrees & oil the muffin tray
  • Combine the flour, flax/chia seeds, salt, baking powder and cinnamon in one bowl
  • Combine the pulp, coconut oil (melted), almond/coconut milk and vanilla extract in another and stir until well mixed
  • Combine all ingredients into one bowl and mix until well combined– if too dry, add more milk. This should be the consistency of any quick brownies or cake mix.
  • Then divide batter into half (for bread loaves) or into scoops to fill the muffin tin
  • Bake loaves for 40-45 min and muffins for 20-25 min



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