I don’t usually juice my fruit and vegetables, but I was making a pineapple Kombucha which required fresh pineapple juice. So I thought I’d juice some more whilst the machine was running. I made a carrot and orange juice.
Because I hate wasting all that amazing fibre that gets left behind, I tend to make muffins or some sort of baked good to make sure I still get to eat it. What better way to use carrot pulp than in a carrot cake muffin?
These would be absolutely scrumptious with a cream cheese icing but I can’t do dairy and didn’t have time to make my cashew cream cheese. If you can tolerate dairy, I’d recommend whipping up the icing for these. They are still plenty delicious on their own, though!
Paleo. Gluten Free. Dairy Free. Refined Sugar-Free.
Note: I have a slow juicer which leaves a really dry pulp. If your juicer leaves a wet pulp, then I’d squeeze any excess liquid out before adding it to the mix. Otherwise, they may become mushy and not hold.
2 cups almond meal
2 tsp baking soda
1 tsp sea salt
1 tbsp cinnamon
1 tsp mixed spice
2 small bananas
3 large eggs
1/4 cup coconut oil
1/3 cup maple syrup
1 tsp apple cider vinegar
1 tsp vanilla concentrate (or 2 tsp vanilla extract)
1/2 cup walnuts, chopped
1/8 cup currants
1 1 /2 cups carrot pulp (mine was almost half-half carrot and orange pulp)
Preheat oven to 180 degrees. Line a muffin tin with silicone liners or baking paper cups. Combine all the dry ingredients together in one bowl and set aside. Mix all the wet ingredients together in a bowl using a hand held blender. Pour the wet into the dry and mix well. Spoon into the muffin liners and bake for 25-30 minutes. Remove from oven, let cool. Top with your cream cheese icing if desired or enjoy as is!
Enjoy being you,