Juice Pulp Protein Muffins

I love making juice at home for something quick and nutritious to drink in the morning with breakfast. Juices from a juice shop are typically super expensive for an 8 or 16oz bottle of juice. Honestly, sometimes they aren’t even that great. The problem with making juice at home is what the heck do you do with all that pulp left over? I was composting it down at first but then realized I could make something with it! The pulp is where all the amazing fiber and nutrients really are so of course I didn’t want to just toss that away! Enter my protein juice pulp muffins – perfect for on the go snacking or a quick bite before a workout. They are also an awesome hit with my toddler so major bonus! This specific recipe has a spicy sweet carrot cake taste but feel free to change it up with your specific juice pulp ingredients. All other measurements and ingredients remain the same.

• What you’ll need:
• 1 1/2 cups oat flour (or almond) *if you can’t find oat flour in the store but have oats at home it is super easy to throw them into the blender or food PROCESSOR to make oat flour
• 1/2 cup of protein of your choice. I like TRUVANI VANILLA
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (more or less, totally up to you)
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1/2 cup honey or maple syrup
• 2 egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup unsweetened applesauce
• 2 cups juice pulp. I used carrot, pineapple, orange, apple, ginger (peeled)
• BROWN SUGAR (OPTIONAL FOR TOPPING)

• How to make:
• Preheat the oven to 350 degrees FAHRENHEIT. Grease a 18-cup muffin tin with non-stick cooking spray (OR 12 AND 6 TIN LIKE i HAD TO)
• In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
• To the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.
• Stir ingredients together until combined
• Gently fold in the juice pulp just until combined
• Bake for 20-25 min minutes or until a toothpick inserted in the center of a muffin comes out clean.
• Keep muffins in an airtight container (last for about 2-3 days) Or freeze.