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

• Preheat oven to 350°F. Line or lightly grease a 24-cup mini muffin tin.⁣
• In a medium bowl, whisk together flaxseed and milk. Let sit for 5 minutes to thicken.⁣
• In a large bowl, whisk together flours, baking powder, salt, and cinnamon.⁣
• Add the maple syrup, juice, olive oil, and vanilla to the flax mixture. Whisk to combine.⁣
• Pour wet ingredients into the dry, and stir gently to just combine.⁣
• Fold in the juice pulp until evenly distributed.⁣
• 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.⁣
• Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.⁣

• 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.