Juicer Pulp Muffins

Juicer Pulp Muffins

Description

Juicer Pulp Muffins // @noshandnourish

Ingredients

1⁄2 cup Juicer Pulp (*)
1⁄4 cup honey
1⁄2 cup Vanilla Almond Milk (or regular)
2 tablespoons Almond Butter
1 Egg
1 1⁄2 cup Whole Wheat Pastry Flour (or sub regular)
3 tablespoons Whole Wheat Pastry Flour (for a total of 1.5 cups PLUS 3 Tbsp)
1 teaspoon Baking Soda
1⁄2 teaspoon Cinnamon
1⁄4 teaspoon Sea Salt
8 tablespoons Whipped Cream Cheese (for frosting)
2 teaspoons Juicer Pulp (for frosting)
2 packages Stevia packets (for frosting)

Notes

* I used the pulp from this {Pink Power Juice}

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix all non-frosting ingredients together.
  3. Lightly coat a mini-muffin tin with non-stick spray. 
  4. Scoop the muffin batter into each cup.
  5. Bake for 18 minutes.
  6. Let cool for 15 minutes before coating with the cream cheese frosting.
  7. For frosting, thoroughly mix the cream cheese, additional pulp, and stevia.

Yields 14 Mini-Muffins

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