Carrot Pulp Muffins

Looking at the mound of carrot pulp from my juicer and then at my 2 1/2-year-old daughter (who loves bread) inspired me to experiment with carrot pulp recipes. This muffin is dense, healthy, and can be tweaked to suit your tastes. As is, it is not sweet, but you could certainly add mashed ripe banana or pineapple. Once out of the oven, sprinkle the tops with cinnamon sugar while they are still hot.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 117 Calories

Ingredients

• 2 eggs
• ¼ teaspoon ground nutmeg
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ cup chopped walnuts (Optional)
• ½ teaspoon baking powder
• 2 tablespoons brown sugar
• ⅓ cup raisins
• ½ cup applesauce
• ¼ cup rolled oats
• ⅛ teaspoon ground ginger
• cooking spray
• 1 cup spelt flour
• 1 ½ cups carrot pulp

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.

Step 2

Mix carrot pulp, applesauce, eggs, and brown sugar together in a bowl.

Step 3

Mix spelt flour, oats, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a separate bowl.

Step 4

Combine carrot pulp and flour mixtures until batter is blended and thick. Fold in walnuts and raisins.

Step 5

Spoon batter into the prepared muffin tin. Press down and fill each cup to the top.

Step 6

Bake in the preheated oven until a toothpick inserted into the center of the muffins comes out clean, about 25 minutes.