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Easy Chocolate Muffins made from leftover juicing pulp. I also included a carrot cake version and drop biscuit method for easier cleanup! Dairy-free, egg-free, and vegan options. From CheapskateCook.com
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Chocolate Juicing Muffins (Carrot Cake Variation)

Or "How to Make Juice and Eat Cake."

Servings: 18 Muffins
Author: Steph Jenkins
Ingredients
  • 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)
Instructions

  1. Preheat the oven to 325 degrees Fahrenheit.

  2. In a medium size mixing bowl, thoroughly combine the wet ingredients.

  3. Sift the dry ingredients into the bowl and stir well to combine.

  4. Add juicing pulp, chocolate chips, and nuts. Stir well.

  5. 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. 

  6. 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.

  7. Bake for 25-30 minutes, until a knife inserted in the center of a muffin comes out clean.

Recipe Notes
  • 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.