Healthy Sweet Juice Pulp Muffins/Cupcakes
My husband has been doing a juice fast recently, leaving me with a massive amount of juice pulp. Although most of the pulp has been vegetable pulp, he has provided me with some fruit pulp, which I’m excited to use. There are so many ways to use fruit pulp! Add it to oatmeal, mix it with yogurt, and even mix it into cookies. Today, I decided to use some to make some sweet, fruity muffins.
What is the difference between a sweet muffin and a cupcake? I kind of consider them to be very similar, but there are some differences. Muffins, even sweet ones, are not too sweet, whereas cupcakes tend to be much sweeter. Muffins are also more dense while cupcakes are a bit more fluffy. I also tend to think that cupcakes come with icing on top, while muffins do not. Therefore, this recipe is for muffins but I include instructions how to alter it to make it into cupcakes.
These muffins are great for breakfast or as a snack. They are only slightly sweet so they satisfy kids’ desire for a sweet flavor without giving a sugar rush. (They do not contain processed sugar.) The size of muffins is inherently a good serving size for sending in a school lunch. Because they are made with whole wheat flour, they are actually a really healthy (and slightly sneaky) way to get kids to consume whole grains. Because they are made with fruit pulp, they are not as sweet as if you made them with whole fruit – most of the fruit sugar goes out with the juice. Yet, they still give the flavor of the fruit. As a bonus, the fruit pulp is very high in fiber, which too many kids today don’t get enough of. They don’t have too many ingredients and none of them are too hard to get ahold of (except possibly the juice pulp, if you are not juicing on your own).
The fruit used to make the pulp was a mix. It was at least 50% strawberry, but also included a mix of grape, plum, and nectarine. Really, any mix of fruit would work. Of course it will change the flavor of your muffins dramatically, but that’s okay. It means that every time you make this recipe it will be new and fun.
Sweet Fruity Muffins
This recipe makes approximately 2 dozen mini muffins and 6 regular size muffins.
1 cup fruit pulp (from juicing)
1 cup rice milk
1 free range egg
1 tbsp organic agave nectar (or honey)
1 cup self-raising whole wheat flour
1/4 tsp baking soda
- Preheat oven to 175 C/350 F forced fan setting (increase by 10-20 degrees C if not using fan force).
- Mix together wet ingredients.
- Sift together dry ingredients
- Add dry ingredients to wet ingredients and mix well.
- Put in greased or lined muffin tins. You can fill them to the top as these are muffins and don’t rise much.
- Bake until golden and a toothpick inserted comes out clean. Let cool before serving.
- To turn these muffins into cupcakes, do three things:
1) Add 1-2 teaspoons baking powder (to give them the extra lift they need)
2) Sweeten them extra with an additional 1-2 tbsp agave nectar
3) Top them with healthy frosting or icing!
- Add extra flavors for a new dimension. A few drops of vanilla not only gives a nice vanilla flavor but also gives the sensation of increased sweetness. Other essences work, too, such as almond extract or even rum extract.
- Add spices. Depending on what kind of juice pulp you’re using, you can pair it with certain spices that work well together. For instance, if you are using pear or apple pulp, consider adding some cinnamon or nutmeg. Grapes go well together with cinnamon, star anise, and cloves. Strawberry and banana is surprisingly good with flavors like orange zest and Chinese five spice.
These muffins were an absolute hit in our house. It is almost worth it to make more juice just to get the pulp! Enjoy – and let me know how yours turn out!