Make Something Monday: Clementine-Carrot Juice Pulp Muffins [Vegan, Gluten-free, Sugar-free]

Long time no see, dear readers! After a whole week of travel preperations followed by another week without internet on a Caribbean cruise [more on that later], I’m back to blogging and full of new ideas.

But first, here’s a well deserved, brand-new recipe to reward you for your patience in my absence. Technically, it’s two recipes in one: a sunny, homemade juice & a gluten-free muffin recipe to use that leftover juice pulp. Enjoy. ♥

Clementine-Carrot Juice

sunshine in a glass.

After a week of non-organic buffet dining at sea, Nick & I returned home to our own almost spoiled, organic produce. So, being the hippie, conservationists that we are, we made juice to avoid wasting a whole bag of clementines.


6-8 clementines, peeled & pulled apart as needed to fit your juicer
2-3 handfuls of baby carrots

Break out your juicer & let it do it’s thing.

Clementine-Carrot Juice Pulp Muffins

when life gives you juice pulp, make muffins!

I’ve been meaning to make a juice pulp recipe ever since I started juicing regularly this summer. However, most of my juices tend to be such a hodge-podge of flavors that I wasn’t sure how they’d taste in a baked good…until this clementine/carrot combo. The result: incredibly moist muffins with all the fiber a girl could need.


2 c Bob’s Red Mill all-purpose gluten-free flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1 tsp xanthan gum
1/2 tsp cinnamon
3/4 c maple syrup
3/4 c coconut milk
1/2 c coconut oil
1 tbsp vanilla
2 c clementine-carrot juice pulp

In a large bowl, sift together dry ingredients.
In a medium bowl, stir together wet ingredients [including pulp].
Combine wet & dry ingredients together in the larger bowl.
Bake at 325 degrees for 20 minutes, until golden brown, or until toothpick comes out clean.


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