Juice Pulp Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Healthy muffins made using fruit and vegetable pulp leftover from juicing, combined with Greek yogurt and warm spices. These moist, nutrient-dense muffins are a clever way to reduce waste.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 3 cups whole wheat pastry flour
- 1/4 cup flax seed meal
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 cups fruit/veggie pulp (I used approximately 1 bunch kale, 4 carrots, 2 green apples and 1 large chunk of fresh ginger)
- 1/2 cup plain Greek yogurt
- 1/2 banana (mashed)
- 1/2 cup unsweetened almond milk
- 1/2 cup maple syrup (or honey)
- 1 tsp vanilla extract
- Handful of rolled oats
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 58mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 152mg
- Calcium
- 35mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 58MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.