Juicer Pulp Mini Muffins

By BlueSchmoo

Amanda’s recipe over at Pickles & Honey Blog

For a half recipe use the figures in the parenthesis
I use a NuWave oven and it only supports smaller baking pans so I will use the ½ Recipe) Also less temptation to over indulge

Ingredients

• 18 (9)
• 1/2 C. Juicer Pulp (1/4 Cup)
• 1/4 C. Agave (2 Tbsp)
• 1/4 C. Coconut Oil, Melted [or canola] (2 Tbsp- or try 1/2 oil yogurt or all Greek yogurt)
• 1/4 C. Unsweetened Applesauce (2 Tbsp)
• 1 1/2 C. Flour [or try Whole wheat Pastry Flour] (3/4 Cup)
• 1 tsp. Baking Soda (1/2 tsp)
• 1/2 tsp. Cinnamon (1/4 tsp)
• 1/2 tsp. Sea Salt (1/4 tsp)

Details

Adapted from picklesnhoney.com

Preparation

Step 1

Pre-heat the oven to 350 degrees. Lightly grease a mini muffin pan.

In a large bowl, add the juicer pulp, making sure to remove any large pieces.

Add the agave, coconut oil, and applesauce. Stir to combine.

Sift in flour, baking soda, cinnamon, and salt. Mix with a wooden spoon until just combined. The batter will be very thick.

Transfer the batter to the mini muffin pan and bake for 10-12 minutes. A knife inserted in the center should come out clean when they’re done.

Allow to cool slightly, top with a little vegan buttery spread or jam, and enjoy!