The Power of Carrots
These root vegetables are well-known for helping with eyesight, but don’t underestimate their additional benefits!
Easy
15 MIN
Juicing is a great way to get vitamins and minerals, but what do you do with all the leftover pulp? Don’t discard it! Use the pulp to make baked goods such as these gluten- and dairy-free muffins instead.
Ingredients
SERVINGS: 12
- 1 cup sugar
- 1/2 cup coconut oil
- 2 tablespoons ground flax mixed with 6 tablespoons water (flax “egg”)
- 1-1/2 cups gluten-free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut milk mixed with 1 teaspoon apple cider vinegar (vegan “buttermilk”)
- 1 cup carrot pulp from juiced carrots
Instructions
1. Prep. Preheat oven to 350°. Lightly grease 12-cup muffin pan.
2. Mix. Stir sugar, oil and flax "egg" together until combined. Add flour, baking powder and salt. Slowly pour in coconut milk mixture and mix until evenly combined. Stir in carrot pulp until combined.
3. Bake. Divide batter into 12 muffin cups and bake for 25 minutes.
LEFTOVER TIP:
If you haven't eaten every last muffin within a few days, use the leftovers to make Carrot Muffin French Toast. In a large bowl, combine 2 tablespoons ground flax seeds with 1 cup coconut milk and 1 tablespoon maple syrup. Tear leftover muffins into pieces and soak in liquid mixture for 30 seconds. Remove and press into muffin or loaf pan. Continue this process with remaining muffins. Bake at 350° for 35 to 40 minutes. For a decadent glaze, make a maple syrup icing by combining 1 cup sifted powdered sugar, 1 tablespoon maple syrup and 1 tablespoon coconut milk. Glaze with icing once cooled.
Know Your Food
