Juice Pulp Carrot Cake Muffins

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2 min read
Summary

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!

Yields8 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients

 1 tbsp chia seeds
 3 tbsp water
 1 ½ cups plant-based milk (unsweetened, plain)
 ¾ cup medjool dates (pitted, soaked in warm water for 10 minutes)
 ½ cup ripe banana (mashed)
 ½ cup fresh veggie pulp (green, carrot, or other veggie pulp)
 2 tsp vanilla extract
 1 tbsp organic apple cider vinegar
 1 ¾ cups organic oat flour
 1 cup organic rolled oats
 2 tsp baking powder
 1 tsp baking soda
 1 tbsp ground cinnamon
 ½ tsp ground ginger
 1 tsp ground nutmeg
 2 pinches ground cloves
 ¼ tsp salt (optional)
 1 ¼ cups carrots (shredded)
 ¾ cup walnuts (chopped)
 1 batch 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

 1 tbsp chia seeds
 3 tbsp water
 1 ½ cups plant-based milk (unsweetened, plain)
 ¾ cup medjool dates (pitted, soaked in warm water for 10 minutes)
 ½ cup ripe banana (mashed)
 ½ cup fresh veggie pulp (green, carrot, or other veggie pulp)
 2 tsp vanilla extract
 1 tbsp organic apple cider vinegar
 1 ¾ cups organic oat flour
 1 cup organic rolled oats
 2 tsp baking powder
 1 tsp baking soda
 1 tbsp ground cinnamon
 ½ tsp ground ginger
 1 tsp ground nutmeg
 2 pinches ground cloves
 ¼ tsp salt (optional)
 1 ¼ cups carrots (shredded)
 ¾ cup walnuts (chopped)
 1 batch 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.

Notes

Juice Pulp Carrot Cake Muffins