Carrot - Apple Fiber Muffins


Carrot-Apple Fiber Muffins

Yield:Serves 6-8

Prep time:30 minutes

Cook time:30 minutes

These muffins are a great way to make the most of all that juicer pulp! High in fiber and gluten free, a great breakfast or anytime snack!


  • 3 cups coconut flour
  • 1 tablespoon baking soda
  • 3½ cups carrot pulp (7 carrots)
  • 1 cup apple pulp (3 apples)
  • 1/2 cup honey
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 6 egg whites
  • 1 tablespoon vanilla extract
  • ½ cup coconut oil
  • 1 cup applesauce
  • 1½ cups walnuts, chopped


Preheat oven to 350º F.

Wash and peel the carrots and apples. Juice the carrots and apples together and set the juice aside for another use. If you don't own a juicer, simply grate the carrots and apples and ring out the pulp using cheesecloth. Spray muffin pan with olive oil spray.

In a large mixing bowl, mix the flour, baking soda, cinnamon and nutmeg. In a separate bowl, mix the apple and carrot pulp with the egg whites, vanilla, honey, oil and applesauce. Combine the two by adding the wet ingredients to the dry, making sure not to overmix the batter, and then fold in the nuts.

Fill muffin pan to just under the rim of each well. Bake 30 minutes or until the tops are a dark golden brown and the center of each muffin is solid to the touch.

*recipe adapted from

Truce JuiceComment