Green Juice Pulp Muffins
Have you made green juice and are looking for ways to avoid wasting those veggies scraps! Well, these green juice pulp muffins do exactly that in a healthy, vegan, plant-based, gluten-free way!
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Servings: 12 muffins
Ingredients
- 2 cup Flour any kind works
- 1 tbsp Baking Powder
- 1 Large Banana or 2 small ones1
- 1 can Coconut Milk 13.5oz
- ½ cup Coconut Oil melted
- ¼ cup Maple Syrup or agave
- 1 Flaxseed Egg (1 tbsp flaxseed meal + 2.5 tbsp water)
- ½ cup Green Juice Pulp or any blended greens, about 3 cups fresh
- Nut Butter optional topping
Instructions
- Preheat your oven to 350°F, then prepare Muffin Pan with oil, butter, or cupcake liners.
- In a small bowl, mix Flaxseed Meal with Water. Let this sit for 5 minutes to thicken.
- Add all the ingredients into a blender or food processor, then blend until smooth and fully mixed.
- Evenly distribute the batter into 12 muffins. Bake for 20-25 minutes.
- Check the inside of the muffins with a toothpick to make sure muffins are fully cooked. Insert a toothpick into the middle of the muffin. If the toothpick is clean, then muffins are done.
- Allow muffins to cool for 5 minutes before transferring to a cooling rack.
- If you plan on freezing the muffins, place in the freezer while still warm to lock in moisture.
- Optional, top with nut butter or a sweetener.
- Enjoy!
Tried this recipe?Mention @nuttinelli or tag #nuttinelli!