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)


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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  1. 1

    Yum…this recipe is definitely one I will have to try out for sure – we LOVE pineapple…
    xoxo from Trinidad

  2. 2

    Mmm these look good. They remind me of carrot cake :)

  3. 3

    Great recipe! I am going to need this combination! :) Have a great Sunday!

  4. 4

    Those muffins look delicious — and a good way to use up the pulp!

  5. 5

    My husband would LOVE these…there were some carrot muffins at a coffee shop we went to in grad school forever ago that he was obsessed with. I’ll have to make these for him!

  6. 6

    Look at you being all creative! ;) They definitely look yummy!

  7. 7

    Your honeymoon was in Tahiti!? You lucky duck!

    These look fab. Thanks for sharing ;)

  8. 8

    wow – those look fantastic. I am bookmarking!

    i love your blog – i’ve been reading for awhile and so glad i found it!

    xo Christine

  9. 10

    What a great idea for the pulp! I kind of want to get me a juicer now just to have pulp on hand when needed.

  10. 11

    This is such a great use of the pulp! I like how healthy they are too… I like to sub in applesauce to recipes as well

  11. 12

    So, the muffins look awesome, but I worry for your intestinal tract what with eating multiple week leftovers…

  12. 14

    That’s a great way to use pulp leftovers! I don’t have a juicer, but I hate to waste things, so I would definitely look for a way to incorporate the pulp too.

  13. 15

    I’m now really craving a big glass of fresh pineapple juice, and a muffin of course! :)

  14. 16

    One word: Drool!

  15. 17

    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

  16. 19

    I. Am. Making. These. ASAP! Thanks for another great recipe – you’re a great inspiration!

  17. 20

    These look absolutely delicious. YUM.

  18. 21

    I am obsessed with muffins, I will have to say they are definitely my weakness so I am always looking for new recipes to try and then I found your blog, will be trying these.

  19. 22

    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. :)


  1. Mango lassi says:

    […] with a pineapple carrot cake muffin you can call it […]

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