I love juicing, but hate wasting the pulp. In every juice that I make I always include carrots. I decided to save the carrot pulp for baking muffins. The outcome was deliciously amazing! These healthy whole-wheat, carrot, applesauce muffins are perfect for a grab-and-go breakfast and great for a snack! A great combination of whole grains, vegetables, fruit, and flavor!
Ingredients
- 2 cups whole-wheat flour
1 cup rolled oats- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup milk (I used unsweetened almond milk)
- 3/4 cup applesauce
- 3/4 cup packed brown sugar
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups carrot pulp from juicing (or grated carrots)
Instructions
1. Preheat oven to 375 degrees Fahrenheit. Place cupcake wrappers in muffin pan.
2. In a large bowl mix together flour, oats, baking powder, baking soda, cinnamon, nutmeg, and ginger.
3. In a medium bowl mix together milk, applesauce, brown sugar, vegetable oil, and vanilla extract.
4. Pour the wet ingredients over the dry ingredients and mix just until all ingredients are combined (avoid over mixing).
5. Stir in carrots.
6. Spoon mixture into muffin cups. Cups should be filled to the top.
7. Bake for 20 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
8. Allow to cool for 5-10 minutes before removing from the muffin tin.
Store muffins in an airtight container at room temperature for up to 3 days or store in freezer.
