Pineapple carrot cake muffins

Ever wonder what to do with the pulp in the juicer?

Yeah, me too.

Almost 5 years ago, we honeymooned in Tahiti where we had fresh pineapple juice about 2 times a day for 12 days straight. To call it juice from the Gods would be an understatement. That stuff was incredible. Needless to say, we bought a juicer pretty soon after getting home for the sole purpose of juicing pineapple. It doesn’t compare but it sure beats some store bought Dole.

Until this past week, I’ve always thrown the pulp out and cringed each time. I hate throwing food out. Even pulp. It just bothers me to the core. I’m the kind of person that cuts mold off cheese, doesn’t pay attention to expiration dates and will eat leftovers weeks after they’ve been in the fridge. Throwing away pulp irks me.

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Sometime last week, Ulysses decided to juice the pineapple we had in the house. I was sitting on the couch as he was cleaning the juicer when he said “we should do something with this pulp.” Now, don’t think he had any brilliant ideas of what to actually do with the pulp, that was just his indirect way of saying “you should do something with the pulp.”

Challenge accepted.

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These muffins taste like a healthy version of a pineapple upside down cake + a carrot cake. Besides the pineapple keeping them super moist, it acts as a natural sweetener as well. There’s no sugar in these, just an 1/8 cup of maple syrup.

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Whole wheat, pineapple, shredded carrots, raisins….they’re practically a health food!

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Although, I promise they don’t taste like one.

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I can now sleep again at night knowing no pulp has gone wasted.

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Pineapple Carrot Cake Muffins

Makes 12 muffins

  • 1 cup whole wheat pastry flour
  • 1/2 cup AP unbleached flour
  • 1 cup pineapple pulp
  • 1/2 cup shredded carrots
  • 1/4 cup whole raisins, chopped
  • 1/4 cup unsweetened applesauce
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/8 cup maple syrup*
  • 1 1/2 tsp vanilla extract
  • 1/8 cup canola oil
  • rolled oats for topping (optional)

Directions:

Preheat oven to 350 degrees. Grease muffin pan. In a large bowl combine flours, baking powder, baking soda, salt and chopped raisins. In small bowl combine the remaining ingredients. Add wet ingredients to dry and mix to combine. Scoop evenly into muffin pan. Top with oats if using. Bake for approximately 20 minutes. Let cool in pan for 5 minutes before transferring to cooling rack.

*These are not incredibly sweet muffins, if you want them sweeter you could add 1/4 cup maple syrup.

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Comments

  1. 17

    says

    These look great. So glad I saw this post. This happened to us yesterday with watermelon. Happens a lot with lemon and orange too. I like your thinking. I hate throwing things away. Still not sure how I could use the watermelon up.

    • 18

      Running to the Kitchen says

      watermelon is a tough one! Isn’t that fruit like 90% water anyway? I’d just eat the pulp, how pulpy could it be? haha

  2. 22

    says

    funny story. i’ve been looking all over for a carrot pulp muffin that wasn’t super sugary, wasn’t made out of weird ingredients, and didn’t have olive oil in it (seriously, who does that?!). Anyway, I found yours. In my bag of frozen carrot pulp from juicing last month is none other than pineapple. :)

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