We were quite obsessed with juicing for a few past weeks. Todays post still relates to that topic. If you were ever wondering what to do with juice pulp we have an idea for you. Let’s make muffins! Wait, not just muffins…let’s make the most delicious, easy and gluten-free carrot cake muffins. That sounds better, right? No one will ever notice that instead of regular shredded carrots you use carrot juice pulp. We love it and hope you will like it too!
Gluten-free Carrot Cake Muffins
for 12 medium muffins
- 1 cup quinoa flour (brown rice or other gluten-free option)
- ½ cups oat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon (more or less as desired)
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
- 2 handful of raisins
- 2 tbsp coconut oil, melted
- ¼ cup maple syrup
- 1 egg, lightly beaten (for vegan option use chia or flaxseed egg, 1 tbsp ground seed + 3 tbsp water)
- 1 tsp pure vanilla extract
- 1 cup unsweetened cashew yogurt
- 1 cup carrot juice pulp (Or you can use 1 cup finely shredded carrots)
Preheat the oven to 350°F
Line a muffin pan with 12 paper cups. Mix all dry ingredients in a large bowl. In a separate bowl mix wet ingredients without an egg. Transfer to the bowl with the dry ingredients.
Crack egg in a separate bowl and beat well, add to the rest of ingredients and mix it well again.
Divide the batter into the muffin paper cups (about 1,5 tbsp for each).
You can add a bit of rolled oat and drizzle of maple syrup on top of each muffin as well but it is totally optional.
Bake your muffins for 25 min. Depending on your oven it might take 3-5 minutes longer. Check the muffins with a toothpick and if the middle of each muffin is dry, they are ready.
Enjoy your beautiful and healthy breakfast!
And juice more 😉
Did you make this recipe?
Please, let us know how it turned out!
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Thank you so much for your time!