Indulge in these amazing healthy carrot muffins, using the pulp from your juicer as the main ingredient. These muffins are a healthy alternative to homemade baking. By using organic ingredients, these tasty treats are an excellent choice to make for your family.
The following recipe is one my husband Ray came up with after juicing some carrots. He saved the pulp and made delicious carrot muffins.
- 1 1/2 cups of all purpose gluten free flour(if not following a gluten free diet you may use wheat flour)
- 1 tsp. Each of baking powder and soda
- ½ tsp of sea salt
- ½ tsp cinnamon
- a pinch of allspice
- ½ cup or less of maple syrup. If you don’t have maple syrup- use brown sugar
- 1 egg ( or egg replacement)
- ½ cup of almond milk
- 1/3 cup olive oil
- 1 tsp vanilla
- 1 1/2 cups of carrot pulp . If you don’t have a juicer feel free to use grated carrots instead
- ½ cup raisins
Preheat oven to 375Combine flour, baking soda and powder, and salt.
Mix together remaining ingredients, then fold in the flour mixture. Spoon mixture into muffin tins, and bake for 20 minutes. Makes 12 large muffins.
You can also add berries, such as raspberries, strawberries or blackberries in for a delicious taste bud hit. I like to push 5 to 7 berries into the top of each muffin before it goes into the oven.
I find this better than mixing the berries through the batter as they break up too much. Plus each person gets berries:)
Another nice addition is to add a cup of choc chips, either white, milk or dark chocolate and mix through.
Add 2 tbs of grated lemon or orange zest. I like a lot of flavor so use more or less. Lemon and carrot go together extremely well.
Instead of maple syrup, you can use coconut oil too which makes a nice moist crumb.
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