Carrot cake muffins are a tried and true staple for many plant-based eaters, and much like many of our recipes, Juice Pulp Carrot Cake Muffins are kitchen experimentation gone right! If you are often left scratching your head over what to do with leftover juice pulp, adding your custom veggie blend to muffin batter adds moisture and lots of wholesome nutrition. This makes these naturally sweet and tasty carrot muffins a wholesome treat to enjoy any time of day!
¾cupmedjool dates (pitted, soaked in warm water for 10 minutes)
½cupripe banana (mashed)
½cupfresh veggie pulp (green, carrot, or other veggie pulp)
2tspvanilla extract
1tbsporganic apple cider vinegar
1 ¾cupsorganic oat flour
1cuporganic rolled oats
2tspbaking powder
1tspbaking soda
1tbspground cinnamon
½tspground ginger
1tspground nutmeg
2pinchesground cloves
¼tspsalt (optional)
1 ¼cupscarrots (shredded)
¾cupwalnuts (chopped)
1batch of Vanilla Cashew Cream (recipe in Chef’s Notes)
Directions
1
Preheat the oven to 350 degrees F.
2
Make the chia egg: Add the chia seeds and water to a small bowl, mix, and set aside.
3
Combine the wet ingredients: Once the dates have been soaked, drain them. Add the dates, plant-based milk, vanilla extract, banana, veggie pulp, and apple cider vinegar to a blender. Blend until smooth. Set aside.
4
Combine the dry Ingredients: Add all of the dry ingredients, except the walnuts to a large mixing bowl. Stir until combined.
5
Transfer the wet ingredients to the dry ingredients. Mix well.
6
Fold in the chia egg.
7
Stir in the walnuts.
8
Fill a muffin tin with muffin papers or use silicone muffin liners. Fill each muffin tin with batter, filling each about ¾ full. You should have approximately 14–16 muffins.
9
Bake for 40–45 minutes or until golden brown on top. Allow to cool for 10–15 minutes before enjoying or applying spread.
10
Once cool, spread Vanilla Cashew Cream on top, if desired.
Chef's Notes
Substitutions In place of oat flour use almond flour, but note that you may need to reduce plant-based milk by approximately 25%.
Instead of walnuts add pecans.
Use ½ teaspoon ground ginger and ½ teaspoon ground turmeric in place of 2 tablespoons of fresh ginger and fresh turmeric.
Make them into muffins Line muffin tins with paper liners and fill them to the top. Bake at 350 degrees F for 20–25 minutes or until golden brown on top. Makes approximately 18 muffins.
Prep Ahead Soak the dates ahead of time and keep in an airtight container in the refrigerator for up to 48 hours before using.
Make the Vanilla Cashew Cream ahead of time and store in an airtight container for up to 5 days.
Storage Store leftover juice pulp muffins in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Ingredients
1tbspchia seeds
3tbspwater
1 ½cupsplant-based milk (unsweetened, plain)
¾cupmedjool dates (pitted, soaked in warm water for 10 minutes)
½cupripe banana (mashed)
½cupfresh veggie pulp (green, carrot, or other veggie pulp)
2tspvanilla extract
1tbsporganic apple cider vinegar
1 ¾cupsorganic oat flour
1cuporganic rolled oats
2tspbaking powder
1tspbaking soda
1tbspground cinnamon
½tspground ginger
1tspground nutmeg
2pinchesground cloves
¼tspsalt (optional)
1 ¼cupscarrots (shredded)
¾cupwalnuts (chopped)
1batch of Vanilla Cashew Cream (recipe in Chef’s Notes)
Directions
1
Preheat the oven to 350 degrees F.
2
Make the chia egg: Add the chia seeds and water to a small bowl, mix, and set aside.
3
Combine the wet ingredients: Once the dates have been soaked, drain them. Add the dates, plant-based milk, vanilla extract, banana, veggie pulp, and apple cider vinegar to a blender. Blend until smooth. Set aside.
4
Combine the dry Ingredients: Add all of the dry ingredients, except the walnuts to a large mixing bowl. Stir until combined.
5
Transfer the wet ingredients to the dry ingredients. Mix well.
6
Fold in the chia egg.
7
Stir in the walnuts.
8
Fill a muffin tin with muffin papers or use silicone muffin liners. Fill each muffin tin with batter, filling each about ¾ full. You should have approximately 14–16 muffins.
9
Bake for 40–45 minutes or until golden brown on top. Allow to cool for 10–15 minutes before enjoying or applying spread.
10
Once cool, spread Vanilla Cashew Cream on top, if desired.
