|A caterpillar is to a butterfly as juice pulp is to these muffins!|
Originally, these muffins are supposed to be bite-sized (I slightly altered this recipe from a lovely blog called Pickles & Honey) but I don't have a mini-muffin tin so I just used the standard-sized one. Also, I doubled the recipe because I had more than a half cup of juice pulp (so I made 12 muffins instead of six).
Gluten-Free Juice Pulp Muffins
makes 6 muffins
1/2 cup juice pulp
1/4 cup agave syrup
1/4 cup melted coconut oil
1/4 cup unsweetened applesauce
1 1/2 cups gluten-free flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F. Lightly oil a muffin tin and set aside.
2. Combine wet ingredients in a large bowl with a whisk. Then sift in the dry ingredients, little by little, and stir with a wooden spoon. The batter should be thick and pasty.
3. Place batter into the muffin tin (feel free to use muffin liners) and bake for 20-25 minutes. Check if they are done baking by poking the centers with a toothpick or sharp knife. If it comes out clean, then they're done!
4. Place on a cooling rack or let cool in the muffin tin (although they will continue baking this way). Serve warm with butter, vegan cream cheese, or an all-fruit jam.
I'm going to probably freeze the leftover muffins or share them with my family. =)
All Purpose Gluten-Free Baking Flour from Bob's Red Mill and does not include the juice pulp (because, really, it all depends on what juice you previously made). All I can say about the juice pulp is that it'll add more fiber, which is always a plus (and fiber is calorie-free, by the way).
Nutrition Facts per Muffin
Fiber: 3.2g (the pulp adds more than this)
Told ya they were hefty. =) You can always 1) do the original idea and make mini-muffins instead for portion control or 2) you can simply make standard-sized muffins and save them for breakfast or a high-energy snack.
What do you do with leftover juice pulp?