Chocolate “Juicing Muffins” (With Carrot Cake Variation)
Earlier this week, I shared that I didn’t think juicing was in the cards for me.
Between the mountains of fresh produce and the piles of leftover juicing fiber, how can fresh fruit and vegetable juice fit into a frugal budget? UNTIL I found some answers. So I shared a handful of ideas and mentioned these muffins.
They are one tasty answer to all that leftover juicing pulp. If I make juice with beets in it, I end up with bright red mush. I use this in chocolate muffins because the color and flavors blend well with chocolate (props to this recipe for inspiring the idea).
If I have pulp made mostly of carrots or a blend of carrots, oranges, and apples (common for fresh juice), I make carrot cake muffins.
Here’s the Secret:
I simply tweaked my chocolate zucchini bread recipe. The leftover pulp works perfectly in place of zucchini.
Make an easier clean up with drop biscuits instead of muffins. I love any excuse to eat muffins without washing a muffin tin.
You could argue that making chocolate muffins while juicing is counter productive. Maybe. It depends on why I’m juicing. If I’m simply trying to eat more fruits and vegetables, fresh juice makes them all taste like fruit (I’m down with that), and these muffins are loaded with homemade, real food goodness.
Or "How to Make Juice and Eat Cake."
- 1/4 cup oil (butter, coconut, or palm shortening work great)
- 1/4 cup applesauce (you can use more oil instead for a richer taste and texture. Applesauce is just less expensive)
- 1 egg
- 3/4 cup sugar (or 1/2 cup honey or maple syrup)
- 1/4 cup buttermilk (yogurt, sour cream, or the substitution in Recipe Notes all work great)
- 1/2 tsp vanilla
- 1 1/4 cups flour (unbleached, whole grain, or spelt all work great)
- 1/2 tsp baking soda
- 1/8 cup cocoa powder
- 1 cup juicing pulp made from beets and other fruits and vegetables
- 1/3 cup chocolate chips (optional)
- 1/3 cup walnuts, chopped (optional)
Preheat the oven to 325 degrees Fahrenheit.
In a medium size mixing bowl, thoroughly combine the wet ingredients.
Sift the dry ingredients into the bowl and stir well to combine.
Add juicing pulp, chocolate chips, and nuts. Stir well.
Option 1 (Muffins): Generously grease a muffin tin or line it with paper liners. Grease the top of the muffin tin as well. This prevents the muffin tops from sticking to the edges. Use a 1/3 cup measuring cup or ice cream scoop to drop heaping spoonfuls of batter into each muffin tin.
Option 2 (Drop Biscuits): Grease a baking sheet. Use a 1/3 cup measuring cup or ice cream scoop to drop heaping spoonfuls of batter onto the baking sheet, leaving about 2 inches between each biscuit.
Bake for 25-30 minutes, until a knife inserted in the center of a muffin comes out clean.
- I use this buttermilk substitute. Works with dairy-free milk as well!
- If you're egg-free, try a flax or chia egg.
- If you don't have enough juice pulp, you can supplement it with shredded zucchini.
- More about substituting applesauce (or pumpkin!) for oil.
- Carrot Cake Variation: Perfect if you have mostly carrot pulp. Omit cocoa powder and chocolate chips. Use maple syrup or brown sugar as the sweetener. Add 1 teaspoon cinnamon to the dry ingredients. If desired, reduce the amount of juice pulp by half and add 1/2 cup crushed pineapple. You can also stir in shredded coconut and raisins in place of the chocolate chips and nuts.
How People Think Homemade Muffins Look:
How They Actually Look:
Squashed by a toddler, upside down and sideways, chocolate smeared everywhere. Real life.
Fun photo to Pin: