Juice Pulp Muffins

By • June 5, 2015 0 Comments

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Author Notes: Waste. I hate waste. Particularly Food Waste. There are very few things that I truly hate in this world. And it is not a word I use lightly. But waste is most certainly one of those few. Simply because, in most situations, it is entirely unnecessary. Cue: Juice Pulp Muffins (and, Bestovers, my new favourite word, thanks in fact, to Food52). Make them on Sunday and you'll have your work-day breakfast (or work-snack) ready for the week! Or just make them whenever, to be eaten, whenever, because they are delicious, whenever. Best paired with a Banana based smoothie for a little extra sweetness, or fresh fruit salad with a dollop of Greek Yoghurt and drizzle of Honey, and or just a hot cuppa.chloë | nibs etc.


Makes 5

  • 1/4 cup Juice Pulp (ex. Kale, Celery, Fennel, Apple, Lemon)
  • 1/8 cup Greek Yoghurt
  • 1/8 cup Maple Syrup
  • 1/2 cup Ground Almonds/Almond Flour
  • 1/4 cup All Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Cinnamon
  • 1/8 teaspoon Salt
  • 50 grams Dark Chocolate Chips/Chunks (53%-72%)
  1. Heat the Oven to 375F/180*C (regular, not fan).
  2. Combine all wet ingredients, and mix well.
  3. Separately, combine dry ingredients, and mix well
  4. Add the dry ingredients to the wet ones, and stir until all ingredients are fully incorporated.
  5. Finally, add the chocolate chips/chunks. Mix so as to distribute, as best as possible, throughout the batter.
  6. Into a muffin-sized mould of your choice (in this case, a heart-shaped silicon mould, but mini bundt/muffin tin works too), divide the batter into 5 equal parts (about 2 1/2 / 3tbsp into each).
  7. Place into the oven on the middle rack, bake for 20 minutes, rotating once at 10 minutes. A knife/tooth pick should come out with minimal crumbs, if any.
  8. When baked, place mould on a wire rack and allow to cool completely, before removing from the mould. Store in an airtight container.

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