~ Paleo, NSA, Vegan ~
I hate waste! Throwing things away is not something I do easily. I think it’s a genetic disorder I inherited from my mother – for friends who have been to my mum’s house you’ll know she’s about 3 dinner plates shy of featuring on A&E’s Tv series Hoarders (sorry Mum, at least we’re two peas in a pod!). Consequently, despite B’s insistence that keeping leftovers is just another form of hoarding (expiry dates are guidelines), I am always trying to save food & get the most of it. It’s not hoarding if you get value and use from it!
So it’s not too surprising that after a juicing frenzy over the weekend that I started investigating what could be done with all the left-over juice pulp. There was an impressive array of recipes but naturally I was drawn to the juice pulp muffins! 🙂 Most juice pulp muffins are made with just carrot pulp but I had carrot, beet, ginger and lemon pulp leftovers and a huge vat of fresh pumpkin from our Jack-O’-lanterns so I decided to throw it all in and see what happened!
Yields: 10 muffins (or 5 big ones!)
Time: 15 mins prep & 15 mins baking
- 1/2 cup juicer pulp of choice
- 1/2 cup of fresh pumpkin
- 1 ripe banana mashed
- 1.5 cups coconut flour
- 1/3 cup coconut oil
- 1 tsp baking soda
- 3/4 cups coconut milk (or almond milk)
- 1/2 tsp pumpkin spice or cinnamon
- 1/2 tsp sea salt
- 1/3 cup unsweetened shredded coconut (optional)
- Preheat oven to 350 degrees
- Mix juicer pulp (removing any large bits of veg) & pumpkin (I put them both in the food processor to break them up a little more).
- Combine mixture with all remaining ingredients adding milk slowly until you achieve desired consistency (you don’t want them too wet!)
- Place muffin cases in a muffin tin & fill muffin cups 3/4 full.
- Bake for 15 minutes but use the toothpick test to confirm they are cooked through.
Serve them up warm from the oven with some coconut spread or have them for breakfast with your homemade carrot, ginger, lemon & beet juice. Seriously yummy!
Did you know that pumpkins are fruits and not vegetables?! If you did then well done! I suggest you reward yourself with an extra muffin for being so smart. I bet you didn’t know though that 1 cup of pumpkin contains nearly 150 milligrams more potassium than a banana, did you? Potassium is a key nutrient for restoring the body’s electrolyte balance after workouts and keeping your muscles functioning at their best. So eat more pumpkin!