Carrot Juice and Gluten Free Carrot Muffins

Do you like juicing ?  Sometimes the left over pulp from juicing can be used for muffins or ingredients for other things.  I LOVE carrot juice!  Since carrots are used in carrot cake and carrot muffins I used the pulp from my juicing for my muffins!  First the recipe for the juice.

Blue Carrot Juice

1 cup spinach-put in your magic bullet cup
1/4 cup blueberries
1 packet stevia
prepare for your juicer, raw carrots and 1 apple, juice the apple first and then add carrots until the bullet cup is almost full covering the spinach and blueberries, blend well, this is super yum!

 

Carrot Muffins (made from the pulp)

These are gluten free as we have gluten sensitivity in our house so, alter according to your taste, i suppose you could use whatever flour you want.

1/2 cup corn meal

1 cup soy flour

1/2 cup flax seed meal

2 cups carrot/apple pulp (roughly)

1-1/2 cup loose brown sugar

3/4 teas. baking soda

2 teas. baking powder

 1 heaping teas. cinnamon

1/2 cup finely ground coconut

1/2 cup finely ground almonds

3/4 cup coconut oil

1 teas. vanilla

1 cap of pure almond flavoring

3 eggs

1 cup almond or rice milk

Bake 350 degrees around 30 minutes

Here is what the pulp looks like, i scrape it out of the top cover of my juiceman as well. 

I pick out the big chunks and chop them up and throw them back in.

The batter is really thick.  I added sugar crystals to the top, hey, we're not allergic to sugar!  Anyway, so they kind of keep their shape that you put them in as.  I'm definitely going to play with this recipe, i might try to add more almond or rice milk and switch out some of the soy flour for oat flour.  Enjoy, we like them, the girls haven't tried yet, but they'll be served in the morning, so we'll see.