Thursday, April 19, 2012

Apple Carrot Muffins

I don't know about you but once spring and warmer weather is here, my eating tends to get lighter, also. More snack-like healthy meals like cold sandwiches, cottage cheese, and grapes; a fruit and protein smoothie; a HUGE salad filled with LOTS of veggies and a hard boiled egg. Love clean, fresh eating when the weather is nice. It just goes hand in hand. Along with all the fresh, light, fare I have still been juicing several times per week.  I have been making my juice with a bunch of different fruits and vegetables all thrown into the juicer. This resulted in a mish mash of pulp coming out the shoot. I hated the thought of just throwing it all away but with such a jumble of fruits and vegetables, I didn't know what I could do with it!  This week, though, I decided to keep my carrots and apples separate to use the pulp to make some muffins. Easy solution!
First, mix all your wet ingredients. I used a little extra milk to make sure the muffins wouldn't turn out really dry.
Next, mix in the dry ingredients and spoon into a muffin tin.


These turned out really well!! And now no guilt for being wasteful of the pulp I get after juicing all my precious whole foods! Kaydin has been sneaking these muffins before and after school. This is one snack I don't mind her sneaking, though!

Apple Carrot Muffins
Adapted from WholeFoods.com
Makes 18 muffins

Ingredients

2 1/2 cups whole wheat flour
1/4 cup sugar
2 teaspoon ground cinnamon
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
2 cups carrot and apple pulp
2 large eggs, lightly beaten
3/4 cup milk
1/3 cup coconut oil
1 1/2 teaspoon real vanilla extract
Preheat oven to 350°F. Fill a 12-cup standard muffin tin with muffin papers. Set aside. In a large bowl, mix together the wet ingredients. Then add the dry ingredients. Mix well. Spoon batter into muffin cups and bake about 25 minutes or until a toothpick in the center of a muffin comes out clean.