Best 2 Carrot Pulp Muffins Recipes

Carrot pulp muffins are a delicious and nutritious way to use up leftover carrot pulp from juicing or other recipes. They're moist, flavorful, and packed with vitamins and minerals. Plus, they're easy to make and can be customized to your own liking. Whether you prefer them sweet or savory, there's a carrot pulp muffin recipe out there for everyone. So gather your ingredients and preheat your oven, because it's time to make some carrot pulp muffins!

Here are our top 2 tried and tested recipes!

CARROT PULP MUFFINS

Carrot Pulp Muffins image

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... 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.

Provided by bunnyfitch

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 14

Ingredients

cooking spray
1 ½ cups carrot pulp
½ cup applesauce
2 eggs
2 tablespoons brown sugar
1 cup spelt flour
¼ cup rolled oats
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
½ cup chopped walnuts
⅓ cup raisins

Steps:

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

Nutrition Facts : Calories 117 calories, Carbohydrate 17.4 g, Cholesterol 31 mg, Fat 4.4 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 95.8 mg, Sugar 7.1 g

CARROT PULP MUFFINS

CARROT PULP MUFFINS image

Categories Vegetable Dessert Bake Kid-Friendly Muffin Vegan

Yield 12

Number Of Ingredients 12

Ingredients

Ingredients:
3.5 cups carrot pulp
1 cup pineapple pulp
3 cups whole-grain flour
1 cup canola oil
1 cup honey
6 egg whites
1 tbsp vanilla
1 tbsp baking soda
2 tbsp cinnamon
1 tsp nutmeg
1 cup crushed nuts

Steps:

Directions: Preheat your oven to 350 deg. Mix up the pulp from carrots and pineapple well. Add egg whites, honey, vanilla and oil to the mix. Sift the flour, baking soda, 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 45 minutes. Makes a dozen muffins.

Tips:

Use fresh carrots: Fresh carrots provide the best flavor and texture for your muffins.
Don't overmix the batter: Overmixing the batter can make your muffins tough. Mix just until the ingredients are combined.
Use muffin liners: Muffin liners help to prevent the muffins from sticking to the pan and make them easier to remove.
Bake the muffins at a high temperature: Baking the muffins at a high temperature helps to create a crispy crust and a moist interior.
Let the muffins cool completely: Letting the muffins cool completely before serving allows the flavors to develop and the texture to set.

Conclusion:

Carrot pulp muffins are a delicious and nutritious way to use up leftover carrot pulp. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a quick and easy breakfast or a healthy snack, carrot pulp muffins are a great option. With their sweet and spicy flavor, these muffins are sure to be a hit with everyone who tries them. So next time you have some leftover carrot pulp, don't throw it away! Use it to make these delicious and nutritious muffins.