Hi everyone! Can you believe yesterday started a new month already? Today’s post is the second post in my latest series called “Reader Recipes.” In Reader Recipes, I am highlighting one F&F reader a month so they can share their fave recipes with all of you. This month’s recipe comes from Erica, a former class member of mine (we miss you at the Y, Erica!). You can follow Erica through her tumblr account at erocksrunning.
Reader Recipe of the Month: Erica’s Carrot Pulp Muffins
A few months ago, I juiced way more carrots than necessary and ended up with a bag of carrot pulp. I didn’t want to just throw it away… so I asked for suggestions. A friend sent a link my way for some awesome looking muffins. It was also a grocery day, so I figured I’d pick up the random ingredients that I don’t stock normally (agave nectar? who has that on the regs??) and whip these bad boys up before my pulp wilted (??) or whatever it does.
After I picked Thing 1 up from school, we started. The best part of letting kids help you cook, other than the not-big-at-all mess afterwards, is the optimism. It looked like gross mush to me but she was all “Mom, these are going to be awesome!” and “Mom, these will be delish because we’re working so hard!”. Thing 2 was just drinking the agave nectar right out of the bottle and licking whole wheat flour off the counter. Super helpful.
Carrot Pulp Muffins
Makes 12 muffins
- 2 cups whole wheat flour
- 1 teaspoon sea salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons baking soda
- 3/4 cup sucanat or brown sugar
- 1 cup extra virgin olive oil
- 1/4 cup water
- 2 teaspoons vanilla
- 4 medium to large pastured eggs, beaten
- 2 cups carrot pulp
- 1 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Grease about 12 muffin tins thoroughly. Mix dry ingredients first. In separate bowl, mix sugar with olive oil, water and vanilla. Add beaten eggs and blend thoroughly. Lightly incorporate the carrot pulp and nuts. Finally add dry ingredients. Put into muffin pan and cook for about 20 minutes. Let cool for about 10 minutes and serve.
Anywho, we made half with walnuts and half with coconut. The recipe called for applesauce which, I feel, always makes my baked goods feel like bouncy balls but whatevs. Both varieties of the muffin were super healthy and pretty tasty at the same time. If I had to vote for one, I’d say add coconut.
If you happen to have any extra carrot pulp lying around, USE THIS RECIPE! Def worth making for a healthy snack or breakfast!
Thanks for the recipe, Erica!
If you are interested in being featured as part of Reader Recipes, please email me at firstname.lastname@example.org. I’m open to any recipes (healthy or not!), you just need to be willing to write up a little post about it and photograph your food. Would love to feature you, and you do not need to be a blogger to participate!
Hooray! 🙂 I should make these again!!
Yes! This is just what I was looking for, thank you! No more wasted pulp!
Just tried this recipe and LOVE it!!! I had juiced and had tons of carrot pulp I didn’t want to throw out. Thanks so much for sharing!!
I used half cup of sugar and my muffins taste like carrot rolls. Not very tasty, I’m not blaming your recipe but my modifications. I also used half a cup of olive oil. I subbed pumpkin spice for the cinnamon, that might have been a bad move too.
You know the muffins are good when a very picky 3 year old, who won’t accept anything with hidden veggies, will fight her 22 month old brother for the last one! Great recipe! We have been gobbling them up!