"For a long time I threw away the pulp after juicing carrots. What I noticed is how much good food was going in the trash, so I started drying it and folding it into muffin batter."
"In my experience, these are the muffins that disappear first. They are soft, warmly spiced, and not too sweet. I bake a full batch on the weekend and we reach for them all week."
🌿 Ingredients
- 3 cups white whole wheat flour
- 1 cup oat flour
- 2 cups dried carrot pulp
- 1 cup Greek yogurt
- 1 cup unsweetened applesauce
- 4 eggs
- ½ cup avocado oil
- ⅓ cup honey (or monk fruit to taste)
- 2 teaspoons vanilla
- 2 tablespoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground ginger
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
✦ How I Prepare It
- Heat the oven to 350°F and line or lightly oil 24 standard muffin cups.
- In a large bowl, whisk the flours, cinnamon, nutmeg, ginger, baking powder, baking soda, and sea salt.
- In a second bowl, whisk the Greek yogurt, applesauce, eggs, avocado oil, honey, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir until just combined.
- Fold in the dried carrot pulp.
- Fill each muffin cup about three quarters full.
- Bake for about 20 to 24 minutes, until the tops are set and a toothpick comes out clean.
- Cool in the pan for a few minutes, then move to a rack.
💛 Tips & Variations
Using juicer pulpI spread the pulp on a tray and let it dry out before baking with it, so the batter does not turn wet.
How I store themOn the counter for up to 2 days, in the fridge for 5 to 7 days, or in the freezer for up to 3 months.
Lunch box readyI freeze them individually and pull one out in the morning. It is thawed by snack time.
SweetnessTaste your batter. I adjust the honey depending on how sweet the carrots and applesauce are.
✨ How I Use It
- One muffin with my morning juice when I want something warm and simple
- An afternoon snack with a cup of tea
- Two alongside eggs or yogurt when I want it to feel like a full breakfast
The content shared on this site reflects personal study, lived experience, and traditional food wisdom. It is not intended to diagnose, treat, cure, or prevent any disease. Please consult a qualified healthcare professional before making dietary changes.