Ever wonder what you should do with all that leftover juicer pulp? I don’t know why it never occurred to me before to make these muffins! I’ve long since been know for messing around with muffin recipes. I haven’t put oil in a baked good since I was 12. Sometimes it works, sometimes not so much. But the nutrition panel always rocks.
Today’s Healthy Muffin Inspiration – Juicer Pulp!
I was making myself a fresh carrot, apple, ginger juice, which is one of my all time favorites, I was cleaning out my juicer thinking “there has got to be something better I can do with all this crap.” And by crap, I mean ALL the fiber and a lot of the nutrition that the juicer strips from my delicious juice. It’s the one thing I don’t like about juicing. So I was feeling adventurous, and I decided to stuff it all in some muffins. Since I was going full experiment, mode, why not throw in a few more tricks? The risky part of this is that if the muffins suck, you don’t know what really blew it. I really had nothing to lose so I threw in every trick in my skinny baking book.
- Switched out half the flower for vanilla protien powder.
- Replaced sugar with sugar free vanilla syrup.
- Replaced oil with low carb tropical yogurt (this is what was in the fridge, so it went in.)
- Switched out traditional nuts for dried cranberries.
Since baking really is a science, it’s really easy to make gummy, lumpy, dense, and dry muffins. I had no idea what to expect here. About 15 minutes into baking, my house filled up with the scent of carrot muffin heaven, and I thought that was a good sign. And they had started to puff up just a bit, also a great sign! 10 more minutes in the oven and I pulled out quite possibly one of the best looking batches of muffins I’ve made. They were so cute, I had to take a night time picture. And it was all I had to get a picture of all 12 of them before I tore into them.
So how to these healthy muffins taste?
Let’s just say…aaaamazing! Maybe I had overly low expectations, or maybe these are really f@#$*&ing great muffins. I promise these are moist, flavorful, chewy (in a good way) and not too dense, and slightly crispy on the outside. I believe they may be able to hold their own against any muffin, even one with the 600 calorie and zero protein price tag. But put them up against the #healthymuffin category, and it would take home the blue ribbon for sure.
So if you’re looking for a super charged, super easy breakfast or snack item, these Carrot, Apple, Cranberry Healthy Muffins may be your ticket!
Carrot, Apple, Cranberry Healthy Muffins
- 1 cup All Purpose Flour
- 1 cup Vanilla Protein Powder*
- 1 T Baking Powder
- 1 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/3 cup Sugar Free Vanilla Syrup
- 6 oz Low Carb Yogurt**
- 2 Eggs
- Pulp of 6 large Carrots, 2 small Green Apples, 1″ fresh Ginger***
- 1 tsp Vanilla Extract
- 1/2 cup dried Cranberries
*Look for something that is about 130 calories per serving and 25 g protein. This has a huge scooper, so it was 2 scoops = 1 cup. 260 calories and 50g protein total.
**I don’t think it matters what flavor yogurt you use. If I’d had nonfat Greek, I’d have used that.
***If you don’t have a juicer, just grate them up or use a food processor. It was 1 1/3 cups worth of pulp.
- Preheat oven to 350 and prepare muffin pan with non-fat cooking spray.
- Sift together the flour, protein powder, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, add sugar free syrup, eggs, yogurt, carrot, apple and vanilla.
- Add dry ingredients to wet, mix until just combined, do not over mix.
- Fold in dried cranberries.
- Divide evenly among muffin tin.
- Bake for 20-25 minutes, or until toothpick comes out clean.
- Cool on a wire rack and hold back for a few minutes before you tear into them.
Healthy Muffins Nutrition:
Here’s the really awesome part, the nutrition panel per muffin:
Now if you wanted to make this a meal, you could have 3 muffins and that would be only 274 calories, but over 20 g of protein and 5g of Fiber, 27% of your calcium and 14% of your iron needs for the day. Now in case you’re not the nutrition panel nazi I am, let me lend you some perspective. A Cranberry Orange muffin at Starbucks will run you 410 calories, with only 5 g protein. Think you can do better, try the Low fat Red Raspberry, but it will still run you 340 calories with only 7 g protein. Dunkin’ Donuts does not have a muffin for under 440 calories! Muffins can be nasty, deceiving little batches of fat and flour hiding behind misleading labels like “bran” and “low fat.” Do you see why I’m so in love with this new healthy muffin recipe? I just need to learn how to not eat all 12 in one day
Have you ever baked with protein powder? Do you have another great recipe for juicer pulp? Or do you have a favorite heathy muffin trick I need to hear about?