Juicer Pulp Muffins Recipes

Pulp muffins are probably the most popular way that people like to use their leftover pulp after juicing. And if you're doing any type of juicing program, you'll get a lot of pulp.  The pulp does enhance flavor and add fiber, but too much can make a really dense and heavy muffin so be sure not to use too much. It’s an alternative to using the whole fruit, and nothing goes to waste.


While not as famous as juicer pulp muffins, salsa, burgers and cookies are also a great way to utilize your leftovers… be sure to check out those recipes too (when you are done making your muffins, of course :)




juice pulp muffin recipe

Tips and notes for making good pulp muffins:

1) Try not to add too much pulp. Try out one of these recipes and if you think it can handle more, use more the next time. Too much pulp can seriously ruin your muffin.

2) Generally, plain apple pulp from apple juice always works the best. In part to its applesauce consistency, and in part to the moistness and flavor it provides. Even if you are making a coffee cake muffin, you usually cannot tell when you use apple pulp.

3) Carrot pulp, berry pulp and other fruit pulp can be added to any general recipe, but the muffin will take on the flavor of that pulp.

4) Don’t think you just have to use fruity pulp from fruit juice recipes to make muffins. Savory muffins, like the recipe I list below, can be made with any vegetable pulp you have on hand.
5) Feel free to save leftover pulp in the freezer for a few days but fresh is always best.

6) Modifying your own muffin recipes: A muffin always tends to taste better if you add in diced fruit and pulp. If you are making apple muffins, for example, adding a few diced apples in with the pulp in the recipe make it more tasty.

7) If you have a muffin recipe of your own that you like, add in ¼ cup of pulp of your choice and the recipe will usually come out wonderfully, with no problems.. It might make the batter less fluffy, but it does work.





Apple Cinnamon Pulp Muffins



Makes 12 muffins
2 cups of all purpose flour
½ cup of white sugar
3 teaspoons of baking powder
½ teaspoon of salt
¾ cup of apple juice
1/3 cup of vegetable oil
1 egg
1 tablespoon of ground cinnamon
1 cup of apples, peeled cored and finely diced
1/3 cup of apple pulp(could put up to ½ cup if you’d like)

Heat oven to 400 degrees. Grease bottoms of 12 muffin tin or line with muffin cups.
In a medium bowl, combine flour, sugar, baking powder, cinnamon and salt. Mix well. In a small bowl, combine apple juice, oil and egg. Blend well. Add dry ingredients all at once to the wet, stirring until just combined (batter will be lumpy). Stir in chopped apples and apple pulp.
Fill baking cups 2/3 full Bake for 18-20 minutes until toothpick inserted in center comes out clean. Cool for a few minutes before removing from pan. Wonderful served warm!

Top of page

Orange Carrot Pulp Muffins



Makes 12 muffins
2 cups all-purpose flour
¼ cup of carrot pulp (you could use a mix of carrot/orange pulp, if it doesn’t have a lot of pith)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup white sugar
1 tablespoon grated orange zest
2/3 cup orange juice
1/2 cup melted butter
2 eggs
1 tablespoon melted butter
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

Combine flour, baking powder, baking soda, salt, white sugar and grated orange peel. Stir in orange juice, 1/2 cup melted butter, eggs and carrot pulp.
Pour into 12 muffin cups.
Mix together 1 tablespoon melted margarine, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and sprinkle on top of each muffin. Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes.

Top of page

Savory Pulp Muffins



Makes 12 muffins
These are super yummy. Use them for a dinner muffin or a snack. Brunch with some fresh juice, perhaps?
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried tarragon
1/3 cup chopped green onions
1/4 cup minced sweet red pepper
1/4 cup minced green bell pepper
¼ cup of any veggie pulp (carrot, tomato work best)
1/2 cup butter or margarine
1/4 cup minced fresh parsley
2 eggs
1/3 cup sour cream
1 tablespoon Dijon

In a large bowl, combine the first seven ingredients. In a skillet, sauté onions and peppers in butter until tender. Stir in parsley; cook for 10 minutes.
In a bowl, beat eggs, sour cream and mustard. Add onion pepper mixture. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm or at room temperature.

Top of page

Pineapple Zucchini Pulp Muffins



Makes 24 muffins
2-1/4 cups all-purpose flour
1-1/4 cups white sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 cup vegetable oil
3 eggs
1 1/4 cup shredded zucchini
1/4 cup of apple, pineapple, zucchini pulp
1/2 (20 ounce) can crushed pineapple, drained
1-1/2 teaspoons vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 muffin pans, or use paper liners.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Top of page

Pineapple Pulp Muffins



Makes about 16 muffins
2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple
1 egg, beaten
3/4 cup milk
1/4 cup butter, melted
¼ cups of pineapple pulp (apple would be okay too)

topping….
1/4 cup butter, melted
1/4 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/2 cup all-purpose flour
¼ cup of pineapple pulp

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
In a large bowl, stir together 2 cups flour, ¼ cup of pineapple or apple pulp, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping. Spoon batter into muffin cups (more then half full), then spoon crushed pineapple mixed with ¼ cup of pineapple pulp over the batter and sprinkle with the cinnamon topping.
Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

Top of page

Berry Pulp Muffins



Really good!
2 cups of all purpose flour
½ cup of white sugar
3 teaspoons of baking powder
½ teaspoon of salt
¾ cup of apple juice
1/3 cup of vegetable oil
1 egg
1 tablespoon of ground cinnamon
1 cup of blueberries, blackberries, or chopped up strawberries
1/3 cup of apple or berry pulp(could put up to ½ cup if you’d like)

Heat oven to 400 degrees. Grease bottoms of 12 muffin tins or line with muffin cups
In a medium bowl, combine flour, sugar, baking powder, cinnamon and slat. Mix well. In a small bowl, combine apple juice, oil and egg. Blend well. Add dry ingredients all at once to the wet, stirring until just combined (batter will be lumpy). Stir in chopped apples and apple pulp.
Fill baking cups 2/3 full. Bake for 18-20 minutes until toothpick inserted in center comes out clean. Cool for a few minutes before removing from pan. Wonderful served warm!

Top of page



Related Pulp Recipes

Juicer Pulp Uses & Ideas
Juicer Pulp Salsas
Juicer Pulp Burgers
Juicer Pulp Cookies
Juicer Pulp Salads & Dressing Recipes
Carrot Pulp Recipes
General Pulp Recipes (applesauce, fruit sauce, fruit leathers, quiches)




Lovin' this juicy info? Leave a comment in the box below


juice-jumpstart-opt-in-6

Sign up to get free insider juicing secrets - for radical health and beauty through a straw.

You'll also get 10 tasty juices you need to know now, instantly.

"I've been juicing with Vanessa for the past 4 months and I lost 26 pounds. Feeling great!"

- OSCARINA, CORAL SPRINGS, FLORIDA


YOUR JUICER-IN-CHIEF

Hi Juice Lover!  I'm Vanessa, the Juicing Mixologist. I'll be guiding you to radical wellness and hotness you can chug. Learn more 




ULTRA POPULAR POSTS

Why the Vitamix is the best blender

Lose weight by juicing

Find top juicers that fit your style

The Green Beauty Juice recipe

Fasting to heal and cleanse

How to make green drinks that taste good

The difference between juicing and blending

The need to know steps on how to start juicing



New to juicing?
Juicing books + guides
Juice Club