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Carrot Pulp Muffins

by on December 27, 2011 in Breads, Muffins December 27, 2011 BreadsMuffins
See post on culinary collage’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

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Description

This recipe makes a great breakfast and is one of my favorite healthy in-between-meals snacks.

Ingredients

  • ⅔ cups Vegetable Oil
  • ¾ cups Honey Or Agave Nectar
  • 2  Eggs
  • 1-½ cup Carrot Pulp
  • ½ cups All Natural Applesauce (no Sugar Added)
  • 1-½ cup Whole Wheat Flour
  • 1 teaspoon Cinnamon
  • 1 teaspoon Baking Soda
  • 1 teaspoon Sea Salt (optional)
  • ⅓ cups Golden Raisins
  • ⅓ cups Walnuts
  • ⅓ cups Shredded Coconut

Preparation

Preheat oven to 350ºF.

Mix the oil and honey or agave together as well as you can, then add the eggs and mix again. Mix the carrot pulp and applesauce together and add to the remaining wet ingredients. Add the dry ingredients and mix well. Stir in the raisins, nuts and coconut.

Using a large cookie scoop, drop batter into greased baking cups or paper-lined baking cups. Bake for 30 minutes.

One Comment

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sweetwater on 1.1.2012

Is carrot pulp from the juicer after you have juiced carrot?

One Review

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mayasmom on 3.5.2012

These were yummy. I don’t have a juicer so couldn’t make carrot pulp. I used shredded carrots instead. Very moist.

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