Paleo Carrot & Apple Juicer Pulp Muffins
Recipe type: Paleo/Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
  • 1 cup almond meal
  • ¼ cup flax seed meal
  • 4 teaspoons baking powder
  • 3 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 4 eggs
  • 3 teaspoons pure vanilla extract
  • 2 tablespoons coconut oil, melted
  • ¼ cup pure maple syrup (optional - not paleo)
  • 1 cup carrot pulp (leftover from juicing) or shredded carrot
  • ½ cup apple pulp (leftover from juicing) or shredded apple
  1. Preheat oven to 350*F.
  2. In a medium mixing bowl, combine the almond meal, flax seed meal, baking powder, cinnamon, nutmeg and salt. Stir to mix well.
  3. In a separate small bowl, beat the 4 eggs and stir in vanilla extract and melted coconut oil (be sure the melted oil isn't hot, otherwise you'll scramble your eggs!). Add the maple syrup and stir to combine.
  4. Add the wet ingredients to the dry ingredients and fold in the carrot and apple pulp. Make sure the batter is mixed well, then drop by large spoonful into a muffin pan lined with paper liners.
  5. Bake at 350*F for 15 minutes.
  6. Remove from muffin pan and place on wire rack to cool for about 5 minutes
Recipe by Daily Rebecca at