Reduce, Reuse, Recycle, right? {Use carrot pulp from juicing in these muffins}

Posted by Courtney on February 22nd, 2013. Filed under: Cooking, Food, Recipes.

Note: Gluten-free; Grain-free; Dairy-free

4 eggs

1/2 cup coconut oil, melted (can sub butter here)

1/4 cup honey (I used none the last time and they were still sweet enough)

2 Tbsp. vanilla

1/2 tsp sea salt

1/2 tsp baking soda

2 tsp cinnamon

1/4 tsp nutmeg

1/2 cup coconut flour

2 c carrot pulp (from juicing) OR shredded carrot

1/2 cup frozen pineapple chunks

1/2 cup dried raisins

 

Mix all. Spoon into 12 muffin tins. Sprinkle with cinnamon (and coconut flakes if you want). Bake for 20 minutes at 350.

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