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!

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 340 Calories

Ingredients

• 2 cups all-purpose flour
• 6 eggs
• ½ cup milk
• 1 teaspoon ground cloves
• 2 teaspoons baking soda
• ¾ cup chopped walnuts
• 1 cup chopped dates
• 1 tablespoon ground cinnamon
• 1 cup shredded coconut
• 1 (20 ounce) can crushed pineapple
• 2 cups white whole wheat flour
• 2 cups raw sugar
• 2 teaspoons baking powder (such as Rumford®)
• 4 cups carrot pulp from juiced carrots
• 1 cup extra-virgin coconut oil, melted
• 1 cup grapeseed oil

Recipe Instructions

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.