Ever wonder what to do with your leftover juice pulp? It’s been a question on my mind for sometime. I love juicing but putting the “scraps” in the compost just seemed like such a waste, especially since it’s still perfectly good food. So after a bit of research and experimentation, this recipe was born.

One of my favorite juices is apple, carrot, beet. It’s simple, delicious, and packed with nutrients. This great blend contains vitamins and minerals that have been known to fight numerous forms of cancer, heart disease, and birth defects. Not to mention it’s antioxidant super powers and other health benefits. Take full advantage of this elixir by using the pulp in this tasty muffin recipe. Enjoy!

Apple, Carrot, Beet Muffins
2 eggs
2 cups of juice pulp
1/2 cup margerine
1 tsp of vanilla
2 tbsp coconut oil
1/4 cup flax seeds
1/2 cup of coconut sugar
1/2 tsp baking soda
1 1/2 cup gluten free flour
1 1/2 cup milk


Combine wet ingredients except for milk. Mix together dry ingredients in a separate bowl, then add to wet mixture. Once all combined, add milk. Add to muffin tray that is greased with a light oil (I like using grapeseed!)

Bake at 350 degrees (Celcius) for 12 – 15 minutes.


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