Healthy Juicer Pulp Chocolate Glazed Muffins
Transform leftover juicer pulp into wholesome muffins packed with fiber and nutrients. These hearty breakfast treats combine whole grains, oats, and sunflower seeds with a rich chocolate glaze made from raw cocoa and coconut oil. Perfect for meal prep or a guilt-free snack, they stay moist for days thanks to mashed bananas and the fiber-rich pulp. The optional toppings of cacao nibs or bee pollen add delightful texture and extra antioxidants. A clever way to reduce food waste while creating something delicious.
Ingredients
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
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- ½ cup whole wheat flour
- 2 ⅓ cups rolled oats
- 3 tablespoons sunflower seeds
- 1 teaspoon baking powder
- 1 teaspoon salt
- 5 tablespoons honey or maple syrup
- 1 cup nut or soy milk
- 2 large free-range eggs
- 2 bananas
- 5 ounces juicer pulp
- 3 tablespoons coconut oil
- 3 tablespoons raw cocoa powder
- 2 tablespoons honey
- ½ cup coconut oil
- sea salt
- 2 tablespoons raw cacao nibs or bee pollen(optional)
Instructions
- 1
Preheat oven and line muffin pan with cupcake liners
- 2
Mix all dry ingredients in large bowl and make well in center
- 3
Whisk together syrup, milk, eggs, bananas, juicer pulp, and coconut oil in measuring cup
- 4
Pour wet ingredients into dry ingredients and fold until just combined
- 5
Divide mixture among cupcake liners and bake until risen and skewer comes out clean
- 6
Cool muffins completely on wire rack while preparing glaze
- 7
Whisk together cocoa powder, honey, and coconut oil until smooth
- 8
Allow glaze to cool slightly if coconut oil is warm
- 9
Spread each muffin with heaping teaspoon of glaze
- 10
Sprinkle with sea salt, cacao nibs, or bee pollen
Tips
Use any vegetable or fruit juicer pulp for added fiber and nutrients - carrot, apple, or beet work especially well.
Mash bananas well before mixing to ensure even distribution and natural sweetness throughout the muffins.
Let coconut oil cool slightly before glazing to prevent it from sliding off the warm muffins.
Good to Know
Store in airtight container at room temperature for up to 5 days
Can be made 1 day ahead and glazed before serving
Serve at room temperature or slightly warmed
Common Mistakes
Don't overmix batter to avoid dense muffins
Cool completely before glazing to prevent melting
Substitutions
Vegan Options
Gluten-Free Swaps
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FAQ
Can I use any type of juicer pulp?
Yes, any vegetable or fruit pulp works well. Carrot, apple, beet, and mixed vegetable pulps are especially good options.
What if I don't have juicer pulp?
You can substitute with finely grated carrots, applesauce, or mashed banana, though the texture will be slightly different.
How long do these muffins keep?
They stay fresh in an airtight container for up to 5 days at room temperature or can be frozen for up to 3 months.