For a sweeter muffin, add 1/2 cup of mashed ripe banana or crushed pineapple to the wet ingredients. Sprinkle the warm muffins with cinnamon sugar for a delightful finishing touch. Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Feel free to substitute other nuts or dried fruits according to your preference. Pecans, almonds, dried cranberries, or chopped dates would all be delicious additions. If you don't have spelt flour, you can substitute with whole wheat flour or all-purpose flour.
Carrot Pulp Muffins
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING12 People
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VIEWS24
Embrace sustainability and vibrant flavor with these moist and wholesome Carrot Pulp Muffins. Born from the resourceful repurposing of juicing byproducts, these muffins offer a delightful texture and subtle sweetness, perfect for a nourishing breakfast or guilt-free snack. Customize with your favorite additions for a truly unique treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol31 mg
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Fiber2 g
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Protein4 g
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Saturated Fat1 g
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Sodium96 mg
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Sugar7 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray or line with paper liners. (5 minutes)
02
StepIn a medium bowl, whisk together the carrot pulp, applesauce, eggs, and brown sugar until well combined. (3 minutes)
03
StepIn a separate bowl, whisk together the spelt flour, rolled oats, cinnamon, baking soda, baking powder, nutmeg, and ginger. (2 minutes)
04
StepGradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the walnuts and raisins. (5 minutes)
05
StepSpoon the batter evenly into the prepared muffin tin, filling each cup to the top. (3 minutes)
06
StepBake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 25 minutes. (25 minutes)
07
StepLet the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Burdette Olson
Jun 23, 2025These are perfect for a healthy breakfast on the go. I'll definitely be making these again.
Joshua Schmeler
Jun 18, 2025These muffins are a great way to use up carrot pulp! I added a little maple syrup for extra sweetness.
Jerrell Mueller
Jun 13, 2025I didn't have spelt flour, so I used whole wheat flour instead, and they turned out great.
Joe Schaden
Jun 12, 2025These are a bit dense, but that's how I like them! Great with a cup of coffee.
Jarvis Runte
May 6, 2025Next time, I'm going to try adding some shredded coconut to the batter.
Adaline Welch
Apr 22, 2025I found that adding a tablespoon of flaxseed meal made them even more moist.
Aric Satterfield
Mar 30, 2025The spices in these muffins give them a wonderful aroma while baking.
Ilene Marquardt
Mar 29, 2025My kids loved these! I substituted the walnuts with chocolate chips for a more kid-friendly version.