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a batch of warm glow pulp muffins on a tray

Warm Glow Pulp Muffins

24 mini muffins

These fiber-rich vegan muffins are a delicious, waste-free way to repurpose juice pulp. Naturally sweetened with maple and juice, they make the perfect prep-ahead snack for lunch boxes or busy days.

Ingredients

  • ¼ cup ground flaxseed
  • 1 cup plant-based milk
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 ½ teaspoons aluminium-free baking powder
  • ¼ teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • ⅓ cup maple syrup
  • ⅓ cup Warm Glow juice (or apple juice)
  • ⅓ cup light olive oil
  • 1 teaspoon vanilla extract
  • 2 cups "Warm Glow" juice pulp, lightly packed (or carrot juice pulp)

Directions

  1. Preheat oven to 350°F. Line or lightly grease a 24-cup mini muffin tin.

  2. In a medium bowl, whisk together flaxseed and milk. Let sit for 5 minutes to thicken.

  3. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.

  4. Add the maple syrup, juice, olive oil, and vanilla to the flax mixture. Whisk to combine.

  5. Pour wet ingredients into the dry, and stir gently to just combine.

  6. Fold in the juice pulp until evenly distributed.

  7. Evenly divide the batter among the muffin cups. Bake for 15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

  8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Note

Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. To serve, thaw at room temperature or reheat from frozen at 300°F for 10–12 minutes.

Other Flaxseed Plant-Based Milk Flour Baking Powder Salt Cinnamon Maple Syrup Olive Oil Vanilla Extract Fall