Vegetarian

CARROT BEET JUICER PULP MUFFINS takes 15 minutes to prepare.

CARROT BEET JUICER PULP MUFFINS takes 25 minutes to cook.

CARROT BEET JUICER PULP MUFFINS makes 11 servings.

The ingredients for CARROT BEET JUICER PULP MUFFINS are:

1 cup juicer pulp (Mine was Apple, Beet, Carrot)
1/3 cup pure maple syrup
1/3 cup coconut oil, melted
1 mashed ripe banana
1 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp sea salt
3/4 cups almond milk (Unsweetened Vanilla)

Here is how you make CARROT BEET JUICER PULP MUFFINS:

1-Preheat oven to 350 degrees.2-Remove any large chunks from your juicer pulp. 3-Mix all of your ingredients well. Add almond milk to achieve your desired consistency.4-Lightly grease your muffin tray5-Fill muffin cups 3/4 full6-Bake for ~25 minutes or until an inserted fork comes out clean.Serving Size: Makes 11 muffinsNumber of Servings: 11Recipe submitted by SparkPeople user KIELSEYMOUR.

The nutritional information for CARROT BEET JUICER PULP MUFFINS is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 155.7

• Total Fat: 7.1 g
• Cholesterol: 0.0 mg
• Sodium: 245.4 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 2.9 g
• Protein: 2.6 g