Cooking show host and clean-food enthusiast Donal Skehan has a new collection of recipes out that highlight the most flavorful parts of the healthiest foods. Using quality ingredients and simple techniques, Skehan puts his spin on classic dishes and invents his own ways to keep a great diet with lots of variety. These waste-free juicer pulp muffins are a great way to use every bit of your produce!
I always feel guilty dumping the pulp from my juicer into the compost bin, which is why I thought the moist pulp would be the perfect addition to a breakfast muffin. A quick search online made me realize I wasn’t the first genius to think that idea up. So here goes: these are what I deem THE BEST JUICER MUFFINS in the world— tried and tested by me, my family, and my dog. We approve—let’s hope you do too!
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 1/3 cups rolled oats
- 3 tablespoons sunflower seeds
- 1 teaspoon baking powder
- 1 teaspoon salt
- 5 tablespoons honey or maple syrup
- 1 cup nut or soy milk
- 2 large free-range eggs
- 2 bananas, mashed
- 5 ounces jucier pulp
- 3 tablespoons coconut oil, melted
- 3 tablespoons raw cocoa powder
- 2 tablespoons honey
- 1/2 cup coconut oil, melted
- Pinch sea salt
- 2 tablespoons raw cacao nibs or bee pollen, to decorate
For the muffins
Preheat the oven to 350°F and line a 12-hole muffin pan with cupcake liners.
Mix all the dry ingredients together in a large mixing bowl and make a well in the center. In a large measuring cup, whisk together the syrup, milk, eggs, bananas, juicer pulp, and coconut oil. Pour the wet ingredient mixture into the dry ingredients and fold through until just combined.
Divide the mixture among the individual cupcake liners and bake for 25 minutes, or until they have risen and a skewer inserted in the center comes out clean. Allow the muffins to cool completely on a wire rack while you prepare the glaze.
In a bowl, whisk together the cocoa powder, honey, and coconut oil until you have a smooth mixture. If the coconut oil is still warm, allow the mix to cool slightly before glazing.
Spread each muffin with a heaping teaspoon of the glaze and sprinkle with sea salt, cacao nibs, or bee pollen. The muffins will keep for 5 days in an airtight container.