How to Make Carrot Pulp Muffins - A Step-by-Step Guide

Carrot pulp muffins are a delicious and healthy way to use up leftover pulp from juicing or making carrot juice. These muffins are moist, flavorful, and packed with nutrients, making them the perfect guilt-free treat for breakfast or as a snack. If you're looking for a creative and tasty way to reduce food waste, carrot pulp muffins are a great option.

Carrots are a fantastic source of beta-carotene, fiber, and various vitamins and minerals. By using carrot pulp in these muffins, you'...

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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 (Optional)
  • ⅓ cup raisins

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 12
  • Yield: 12 muffins

  • Preheat the 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 of the muffins comes out clean, about 25 minutes.
  • Nutrition

    117 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 31mg
    • Sodium: 96mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 2g
    • Total Sugars: 7g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 32mg
    • Iron: 1mg
    • Potassium: 129mg