{Carrot Cake Muffins} - no sugar added

I have been juicing for almost two years now.  I love what it's done for my body - kickstarting my weightloss, killing my sugar cravings completely, and giving me so much extra energy... But I have a confession: for 2 years, I have always put the pulp straight down the drain. This weekend was different though.  For the first time ever, I actually saved the leftover pulp from my "Good Morning Juice" to make into another recipe.  And it was such a success and just feels so darn good not to waste all that pulp, that I will definitely be trying this again in hopes of creating many tandem juice/baking recipes.  My next idea is to use some of the pulp from a green juice to make a nice veggie-filled marinara sauce. Anyways, back to dessert...

Introducing Healthy Carrot Cake Muffins:

I've seen recipes for "healthy" carrot cake in the past - that all contain cups of sugar and oil.  My recipe uses zero oil or added sugars - white or brown - as they are sweetened naturally from fruit, veggies, greek yogurt, and only 1/4 cup of agave nectar (or honey).

I used leftover pulp from my "Good Morning Juice" instead of the traditional "shredded carrots" called for in carrot cake.  Hint: my juicer is small enough that I have to empty the pulp mid-way through juicing. So for the first round, I just juiced carrots and sweet potatoes (leaving out the oranges):

Babycakes loved both the juice AND the muffins, though I think she was partial to the JUICE!

These are definitely a true sweet, dessert muffin - much more like actual cake.  I can't see eating them for breakfast myself... but I won't tell anyone if you do!!

They are delicious plain, or you could add my no-sugar cream cheese frosting on top for extra goodness.

Looking for other healthy dessert alternatives?

Carrot Cake Muffins - no sugar added


{Carrot Cake Muffins} - no sugar added // @noshandnourish


1 cup
Carrot/Sweet Potato Pulp, from juicing (or sub in shredded carrots if you don't juice)
3 1⁄2 ounces
Ella's Organic Peaches & Bananas (or sub Gerber Organics' Pear, Peach, Strawberry)
1 1⁄2 ounce
1⁄2 cup
Rolled Oats
1 1⁄3 cup
Flour (I used Bob's Redmill Unbleached White)
1 teaspoon
Baking Powder
1⁄2 teaspoon
1 teaspoon
Sea Salt
1 teaspoon
Vanilla Extract
1⁄4 cup
6 ounces
Pear Chobani Greek Yogurt
1⁄4 cup
Vanilla Almond Milk


  1. Save the pulp from this juice, and measure out 1 cup of the sweet potato/carrot pulp. 
  2. Preheat oven to 350 degrees. (I currently use a convection oven)
  3. Add all additional ingredients together in a large mixing bowl.
  4. Use non-stick spray to coat a muffin tin.
  5. Spoon equal amounts into each cup (the muffins don't "rise" too much, so you can fill them up basically to the top).
  6. Bake for 30 minutes, or until lightly browned on the top.
  7. Serve as is - which is amazingly delicious, OR top with a cream cheese frosting.

Yields 12 Muffins