Carrot Pulp Muffins

Name: Carrot Pulp Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Cuisine: International
Ingredients: 0.5 cup Applesauce; 0.5 tsp Baking Powder; 0.5 tsp Baking Soda; 2 tbsp Brown Sugar; 1.5 cups Carrot; 0.5 cup Chopped Walnuts; 1 whole Cooking Spray; 2 whole Eggs; 1 tsp Ground Cinnamon; 0.13 tsp Ground Ginger; 0.25 tsp Ground Nutmeg; 0.33 cup Raisin; 0.25 cup Rolled Oats; 1 cup Spelt Flour

Breakfast 🍳Dessert 🍰Snack 🍿 Low-Carb Low-Sodium Vegetarian 🥦Ayurvedic 🧘Halal 🕌Kosher ✡️Comfort-Food

Turn leftover juicer pulp into moist, gently sweet muffins with warm cinnamon and nutmeg, juicy raisins, and toasty walnuts. Applesauce keeps them tender while spelt flour and oats add hearty texture. Carrot Pulp Muffins are perfect for breakfast meal-prep or a snack with tea, offering a wholesome way to reduce waste without skimping on flavor.

Prep20 mins
Cook25 mins
Serves12
DifficultyEasy

1

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
2

In a bowl, mix the carrot pulp, applesauce, eggs, and brown sugar together.
3

In a separate bowl, mix the spelt flour, oats, cinnamon, baking soda, baking powder, nutmeg, and ginger together.
4

Combine the carrot pulp mixture with the flour mixture until the batter is blended and thick. Fold in the walnuts and raisins.
5

Spoon the batter into the prepared muffin tin. Press down and fill each cup to the top.
6

Bake in the preheated oven until a toothpick inserted into the center of the muffins comes out clean, about 25 minutes.