Recipe

Pulp (Non)-Fiction Muffins

By Grace DeLucia at St. Edwards University

If you have a juicer at home or, like me, work at a juice bar, it may bother you how much food waste is produced. Our centrifugal juicer shoots out juice pulp like nobody's business, and while we compost it, I feel like there's more we could be doing to make use of it. So the other day I filled up a few cups with juice pulp, adapted this recipe to what I had in my pantry, and made some juice pulp muffins!

Pulp (Non)-Fiction Muffins

Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Servings: 24

Ingredients

1 1/2 cup juice pulp
3/4 cup blackstrap molasses
3/4 cup coconut oil melted
3/4 cup unsweetened applesauce
3 cups flour
2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
optional: 1 tbsp granulated sugar to top muffins or 2 tbsp brown sugar to mix in

Grace DeLucia

Step 1

Preheat the oven to 350° Fahrenheit. Lightly grease a muffin tin with coconut oil.

Grace DeLucia

Step 2

In a large bowl, add the juicer pulp, molasses, coconut oil, and applesauce. Pick out any large pulp pieces and stir to combine.

Grace DeLucia

Step 3

Add the dry ingredients: flour, baking powder, cinnamon, and salt. Mix until combined. Batter will be very thick.

Grace DeLucia

Step 4

Transfer the batter into the muffin tin and bake for 12 minutes. Test by poking the muffins with a toothpick or fork—if it comes out clean they're done.

Grace DeLucia

Step 5

Let cool and enjoy!

Grace DeLucia

I used a modge podge of everything we juice at the shop for these muffins; kale, spinach, beet, carrot, turmeric, ginger, lemon, orange, celery, among many others. All these flavors melded in the muffins I made, so no one flavor was dominant. But you could easily pick and choose what pulp to use to make more unique muffins like sea salt lime, spinach kale, or carrot beet. This recipe is super adaptable to the individual baker's taste, so make use of that and have fun experimenting with crazy flavors!