Gluten-Free Carrot Pulp Muffins

We have recently become obsessed with making fresh carrot orange juice. Each time you make juice there is pulp that collects and that pulp doesn’t need to go to waste! There are so many great ways to use it. That is why I am sharing this delicious Healthy Juice Pulp Muffin recipe using the pulp from the delicious orange carrot juice my daughter Marlie made.

*Please note you can still make this recipe if you don’t have juice pulp! Just substitute another shredded vegetable.

I made the recipe using no refined sugars —it’s only sweetened with applesauce and maple syrup! These are suitable for all ages and a great option for baby led weaning (BLW), as they do not have honey (which cannot be given to kiddos under the age of one.)

ENJOY!

INGREDIENTS

• 1 1/2 cups gluten-free 1-1 flour (I used Bob’s Red mill)

• 1 teaspoon baking soda

• 1 tablespoon ground cinnamon (more or less as desired)

• 1/4 teaspoon cloves

• 1/2 teaspoon salt

• 2 tablespoons butter, melted

• 1/2 cup maple syrup

• 1 egg, lightly beaten

• 2 teaspoon pure vanilla extract

• 1 cup applesauce (I used kirkland apple sauce + veggies)

• 1 cup carrot juice pulp (can use 1 cup finely shredded carrots) or another fruit pulp like orange.

• hemp hearts for topping

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line or grease a 12-cup muffin tin and set aside.

2. In a large bowl mix together the flour, baking soda, cinnamon, clove, and salt.

3. Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.

4. Stir ingredients together until just combined. (Key is to not over mix).

5. Fold in the juice pulp (or shredded carrots) until combined (don't overmix).

6. Put batter evenly in the muffin tin and top with a sprinkle of hemp hearts and dash of cinnamon

7. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.

8. Remove to a wire rack to cool completely.

9. Keep muffins in an airtight container (last for about 2-3 days which never happens in our house)

My daughter (4) loved making these with me. The first time we made them, we overmixed and that is why I made sure to reiterate the “do not over mix” tip. We ate them every morning and then for dessert for days after we made them!