Juice Pulp Muffins – Tasty, Healthy, And Good For The Planet
Every morning I start my day with a large glass of freshly made juice. I acquired this healthy habit from my mom when I was a teenager, and it has stuck with me. Juicing is wonderful on so many levels. I have talked about it here before, and in my book Detox Juicing: Three-Day, Seven-Day, and Fourteen-Day Cleanses for Your Health and Well-Being. There is, however, one big problem about juicing. Can you guess what it is? I’m talking about waste.
During my first few years as a juicing rookie, I was naturally drawn to sweeter flavors such as beets, apples, and carrots. When I made these kind of juices, I remember I often gave the colorful pulp left in the juicer to my dog. She loved it and happily wagged her tail while she enjoyed this healthy treat. However, as my juices got more hardcore (I prefer to call them high-tech!), I worried about giving my dog pulp with large amounts of ginger, turmeric, and herbs like cilantro in them. After all, dogs have a different digestive system and it’s not always clear what they can safely eat and what they can’t (avocados, grapes, and onions are highly nutritious for humans, for example, and deadly for dogs).
As I started throwing away batch after batch of fresh juice pulp each morning, my guilt grew knowing this was perfectly healthy food that could be used in other ways, and so did my curiosity to find ways to put it to good use. My usual thought was who wouldn’t benefit from all that fiber?
The answer came from my mom, a big juicer to this day, and a creative goddess in the kitchen. She sent me the picture of some beautifully-colored ice cubes made with the pulp of her morning juices, and told me her new thing was to use add them to soups and smoothies for extra consistency, nutrition, fiber, and flavor. Then a few days later, I bumped into yet another source of inspiration to deal with this issue: a kale cookie. Of course I bought it, and of course it tasted like a perfectly normal and delicious oatmeal and raisin cookie that just happened to have lots of kale in it. I could hardly feel the usually strong-flavored leafy green in it, or at least not to the point where it ruined the cookie taste; yet I knew it was there, making me feel extra fond of this sweet treat, as I am of anything with an added nutritional dimension. As soon as I tried this cookie, all my wasted juice pulp came to mind and I knew what I had to do with it.
And that, my friends, is how these muffins came about. Not only are they an easy and fun way to put your daily juice pulp to good and tasty use— they can also be enjoyed by almost anyone, as they are sugar-free, gluten-free, dairy-free, and all-around good for you. They are the ideal snack to take to work or school, a nourishing and balanced breakfast, and a perfectly suitable dessert.
For more tips on how to avoid wasting food at home, check out this super informative and interesting page I have been following for years: Love Food Hate Waste.
Juice Pulp Muffins
Ingredients12 muffins servings
- 2 medium bananas (very ripe)
- 2 tablespoons coconut oil (melted)
- 1 1/2 cup juice pulp
- 2 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons stevia powder
- 2 tablespoons sesame seeds
- 2 teaspoons baking powder
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 cups tiger nut flour
- Preheat the oven to 350 F.
- Mash the bananas with a fork in a bowl.
- Add coconut oil, juice pulp, eggs, and vanilla, and mix well.
- In a separate bowl, mix all the dry ingredients. You may first have to pass the tiger nut flour through a strainer to get rid of any clusters. Mix the humid and dry ingredients in one of the bowls, until all the ingredients are well incorporated. Fill 12 silicone cupcake baking cups previously oiled with coconut oil, with 4 tablespoons of batter each. Bake for 1 hour, and then cool for half an hour or eat them warm if you prefer.