Carrot Pulp Muffins

Did some juicing today…What do I do with the pulp? Muffin Time! I ate four of them when it was all done, those muffins didn’t have a chance. Two with sugar free jelly and the other two with natural PB. I washed it down with beet/ carrot juice and oddly enough didn’t eat anything else for the rest of the day.  Either the fiber or the veggies did it, but no hunger or cravings.

Ingredients:

2 cups carrot pulp
1/2 cup apple pulp
1 cups whole-grain flour
1/2 cup canola oil
1/2 cup oatmeal
6 egg whites
1 tbsp vanilla
1 tbsp baking flour
2 tbsp cinnamon
1/4 cup almond milk and honey
1 cup crushed nuts (trail mix from the gas station lol)

Directions:

Preheat your oven to 350 deg. Mix up the pulp from carrots and apple well. Add egg whites, vanilla and oil to the mix. Sift the flour, baking powder, oatmeal, cinnamon and nutmeg together and add it gradually to mixture, stirring until it’s blended. Mix in the nuts.

Pour the batter into greased muffin cups making sure to leave some room (about 1/4 from the top) for expansion. Bake for 30 minutes.

That’s the beet juice in the background.

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