Juice Pulp Muffins

Delicious vegan chocolate muffins utilizing juice pulp

Course Breakfast, Dessert

Keyword dessert, desserts, easy vegan dessert, food scraps, hidden vegetables, hidden veggie recipe, low waste, low waste recipe, scrappy cooking, vegan dessert, vegan muffins, zero waste, zero waste cooking, zero waste recipe, zero waste recipes

Prep Time 10

Cook Time 20

Servings muffins

Calories 154.5

Author carleigh

Equipment

mixing bowl
Muffin tin

Ingredients

Wet Ingredients

1 tsp apple cider vinegar
2 tbsp ground flaxseed
6 tbsp water
1 cup juice pulp from ABC juice or other
½ tsp vanilla extract
¼ cup unsweetened vegan yogurt
½ cup maple syrup
½ cup unsweetened plant-based milk

Dry Ingredients

2 cups all purpose flour
2 tbsp brown sugar
1 tsp baking soda
1 tsp baking powder
¼ cup cocoa powder
1 tsp cinnamon
¼ tsp salt

Mix-In

¼ cup dark chocolate chips

Instructions

First, make your flax egg. Combine the ground flaxseed with water, and set aside for 10 minutes, until thickened. Then, preheat the oven to 350F and line a 12-hole muffin tin with liners. Set aside.
In a large bowl, add all of the wet ingredients and stir. Then, in the same bowl, fold in the dry ingredients. Gently stir until a batter is formed. Fold in the chocolate chips.
Bake for 20 to 23 minutes, until a toothpick inserted into the middle of the muffins comes out clean. Allow to cool in a pan for five minutes, before transferring to a cooling rack. Store in a sealed container on the counter for up to four days.

Video

View this post on Instagram

A post shared by Carleigh Bodrug (@plantyou)

Nutrition