I’m always on the hunt for finding new ways to use leftover juice pulp. My boyfriend has been loving carrot juice these days, so with it brought a new questions of how I could best use the carrot pulp and make something delicious out of it. I started making carrot muffins with the pulp, and I now have them every morning with some coconut yogurt and nut butter.

You can also use pulp from any carrot blend juice. I’ve made with recipe with plain carrot pulp, but I find it even better with carrot & ginger pulp.

P.S. if you’re on the market for a juicer or looking to upgrade, you can get a free knife set worth CHF 99.- with the purchase of a Novis VitaJuicer when you use the code: VICTORIA2020 at checkout.

Method:

1. Chop the carrot pulp to make sure there aren’t any big pieces of carrot skin in the mix

2. Add all remaining ingredients into a big bowl and mix well

3. Spoon the mixture into a muffin mould to make as many evenly sized muffins as you’d like

4. Bake at 180C for about 20 minutes or until a knife poked in the center comes out clean

5. Let the muffins cool before taking them out of the muffin tray

6. Enjoy plain or topped with some coconut and nut butter

Ingredients:

• 1.5 cups of carrot pulp

• 2 eggs

• 125 mL plant milk

• 1 tbsp melted coconut oil

• 4 tbsp almond meal

• 2 tbsp coconut flour

• 1 tbsp nut butter (my favourite is with almond butter)

• 1 tsp baking soda

• 1.5 tsp cinnamon

• 1 tsp nutmeg

• 1/2 tsp ground cloves

• 1/2 tsp salt

• 1 tsp honey (optional)