Carrot Pulp and Pineapple Muffins

Don’t throw away the carrot pulp after you juice those organic carrots! This is a great use for that pulp that many people throw away. Make this recipe or print it and give it to a friend along with your leftover pulp. Tasty!



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners.

Step: 2

Mix sugar, all-purpose flour, white whole wheat flour, cinnamon, baking soda, baking powder, and cloves in a very large bowl. Stir in carrot pulp, dates, shredded coconut, and walnuts.

Step: 3

Whisk crushed pineapple, eggs, coconut oil, grapeseed oil, and milk together in a separate bowl. Fold into the sugar mixture until batter is well blended.

Step: 4

Divide batter evenly among muffin tins, filling each cup almost to the top.

Step: 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.


Per Serving: 340 calories; protein 4.5g; carbohydrates 39.1g; fat 19.8g; cholesterol 40.2mg; sodium 166.1mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.

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