Print: Carrot Pulp Muffins

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 with carrot pulp recipes. 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.

Prep

21 min

Cook

30 min

Servings

Difficulty

Medium

Ingredients

cooking spray
1.5 cups carrot pulp
0.5 cups applesauce
2 eggs
2 tablespoons brown sugar
1 cup spelt flour
0.25 cups rolled oats
1 teaspoon ground cinnamon
0.5 teaspoons baking soda
0.5 teaspoons baking powder
0.25 teaspoons ground nutmeg
0.13 teaspoons ground ginger
0.5 cups chopped walnuts , Optional
0.33 cups raisins

Instructions

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

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/carrot-pulp-muffins