Juice Pulp Muffins: Healthy, High-Fiber, and Zero Waste!
Today we’re diving into one of my favorite kitchen hacks: turning leftovers into something irresistibly delicious. We’ve taken double chocolate chip muffins and used the pulp from our beet and ginger juice to create these irresistible juice pulp muffins— a recipe that’s as practical as it is tasty.
They’re made with the pulp from our beet and ginger juice or turmeric ginger shots.
This recipe is perfect for adding more fruits and vegetables to your diet! It’s also great if you’ve been juicing and don’t know what to do with all that leftover pulp.
Why Juice Pulp Muffins?
Let’s face it: juicing is fantastic for your health, but it can leave you with a lot of leftover pulp. Tossing it feels like a waste, especially since it contains fiber and nutrients.
That’s why these muffins with juice pulp are a game-changer. They’re wholesome, filling, and totally guilt-free. Plus, they’re a great grab-and-go snack for those busy mornings or a satisfying mid-afternoon pick-me-up.
But here’s the kicker: while these muffins are super healthy, they’re also super delicious. Thanks to a hit of dark chocolate chips, vanilla extract and maple syrup, these treats feel indulgent without the added sugar. It’s all about balance, my friends!
High-Fiber Goodness
Using the pulp from recipes like our beet and ginger juice or turmeric ginger shots, you’re giving these muffins a major health upgrade. That pulp is full of fiber and nutrients, helps reduce inflammation, keeps your digestive system happy and your energy steady.
And let’s not forget the natural sweetness and earthy flavor that the beet pulp brings to the table. If you have leftover pulp from our turmeric ginger shots, you’ll get additional antioxidants and a nice ginger kick.
Fiber is essential for feeling full and staying healthy, and these juice pulp muffins deliver on that front. With every bite, you’re fueling your body in the best way possible.
Juice Pulp Muffins: Double Chocolate Perfection
Okay, let’s talk chocolate—because every good muffin needs a little indulgence, right? These muffins aren’t just healthy; they’re downright crave-worthy.
The addition of cocoa powder and dark chocolate chips takes things to the next level. The rich chocolate goes well with the subtle earthiness of the juice pulp. This creates a muffin that is moist, tasty, and hard to resist. It tastes like a fancy cupcake!
And since we’re sweetening things naturally with maple syrup, there’s no refined sugar in sight. This makes these muffins perfect for anyone looking to reduce their sugar intake, while still enjoying a treat.
You can also swap in gluten-free flour in place of the all purpose, if you want a gluten-free option.
Grab-and-Go Goodness
Life is busy, and sometimes you just need a snack you can grab on your way out the door. These muffins with juice pulp are portable, mess-free, and hold up beautifully in a sealed container for up to four days. Whether you are heading to work, packing school lunches, or need a quick snack before your Zoom meeting, these muffins are perfect for you.
They’re also great for meal prep. Whip up a batch on Sunday, and you’ve got a week’s worth of snacks ready to roll.
Zero Waste Baking
One of the things I love most about this recipe is how it leans into the idea of zero waste. Using juice pulp isn’t just about health; it’s about respecting the ingredients you have and making the most of them. Baking with juice pulp is always a win and these double chocolate chip muffins are proof! Plus, it feels good to know you’re doing your part for the planet while making something that’s good for your body.
Tips for Perfect Juice Pulp Muffins
- Choose your pulp wisely. Beet and ginger pulp will give you a slightly sweet, earthy flavor, while turmeric and ginger pulp adds a warm, spicy twist. Both options contain anti-inflammatory properties and are amazing—just use what you’ve got!
- Don’t skimp on the chocolate chips. Sprinkle a few extra on top before baking for that bakery-style muffin vibe.
- Storage is key. These muffins stay moist and tasty in an airtight container on the counter for up to four days. You can also freeze them to save some for later.
A Treat That Does It All
These juice pulp muffins are proof that healthy eating doesn’t have to be boring or wasteful. These snacks pack fiber and add just the right amount of indulgence thanks to dark chocolate. When it comes to juice pulp recipes, these muffins check all the boxes.
What I love most is how these muffins effortlessly combine sustainability and convenience. They’re a simple way to use what you already have, support healthy habits, and treat yourself—all in one recipe. Just fold the dry ingredients into the wet ingredients and bam! Your muffins are almost ready.
Plus, they’re a fantastic way to introduce kids (or skeptical adults!) to the benefits of juicing without feeling like it’s a chore.
So, grab your leftover pulp, preheat the oven, reap the health benefits of this delicious recipe and let’s get started! These double chocolate chip muffins are about to become your go-to snack, and trust me, your taste buds—and your body—will thank you.
Other Recipes You Will Love!
Ingredients:
Wet Ingredients
- 2 large eggs
- 1 cup beet and ginger juice pulp
- 1 tsp vanilla extract
- 1/4 cup olive oil
- 1/2 cup maple syrup
- 1/2 cup cup milk (dairy or plant-based)
- 1/4 cup hot water
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup dark chocolate chunks (plus more for topping)
- 1 banana, mashed (optional, but awesome)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the banana eggs, juice pulp, vanilla extract, olive oil, maple syrup, milk, and hot water until well combined.
- Add the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the wet ingredients. Gently fold the dry ingredients into the wet mixture until just combined and a batter forms. Do not overmix.
- Fold in the dark chocolate chunks. Reserve a few for sprinkling on top.
- Use an ice cream scoop or spoon to evenly distribute the batter into the prepared muffin tin. Sprinkle some dark chocolate chips on top.
- Bake in the preheated oven for 23-28 minutes, or until a toothpick inserted into the center of a muffin comes out fairly clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days.
Similar recipes
No Comments
No comments yet. Be the first!
— End of comments —
— No more comments to load —
