DESCRIPTION OF ECO-FRIENDLY OAT PULP MUFFINS
Transform leftover juice pulp into a delightful breakfast treat with these Eco-Friendly Oat Pulp Muffins. These muffins are not just a clever way to reduce food waste but are packed with nutrients from kale, carrots, apples, and ginger. The addition of almonds, Greek yoghurt, and whole wheat flour provides a satisfying texture. At the same time, cinnamon and nutmeg offer a warm spice that perfectly complements the subtle sweetness of the honey and vanilla.
RECIPE CATEGORY
- Breakfast, Snack
SERVING SIZE
- 12 Muffins
CUISINE
- American, Sustainable
PREPARATION/TECHNIQUES
- Bake
OCCASION/HOLIDAY
- Weekend Brunch, Earth Day, Family Gathering
SPECIAL CONSIDERATION/DIETARY CONCERNS
- High Fibre, Low Fat, Vegetarian, Kid Friendly, Healthy
DISH TYPE
- Muffins
INGREDIENTS FOR ECO-FRIENDLY OAT PULP MUFFINS
- 5 cups whole wheat pastry flour
- 13 cup flax seed meal
- 25 tsp salt
- 5 Tbsp baking powder
- 5 tsp cinnamon
- 25 tsp nutmeg
- 1 cup fruit/veggie pulp (from kale, carrots, apples, and ginger)
- 25 cups plain Greek yoghurt
- 25 banana, mashed
- 25 cup unsweetened almond milk
- 25 cup maple syrup or honey
- 5 tsp vanilla extract
- A handful of rolled oats for topping
FULL NUTRITIONAL INFORMATION
- Calories: 120 per muffin
- Total Fat: 3g
- Cholesterol: 1mg
- Sodium: 200mg
- Total Carbohydrate: 22g
- Dietary Fiber: 3g
- Sugars: 8g
- Protein: 4g
PREPARATION FOR ECO-FRIENDLY OAT PULP MUFFINS
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with non-stick spray.
- Mix dry ingredients in a large bowl – flour, flax seed meal, baking powder, cinnamon, nutmeg, and salt.
- Combine wet ingredients in another bowl – mashed banana, Greek yoghurt, almond milk, maple syrup, and vanilla extract.
- Incorporate the pulp and wet ingredients into the dry mixture, stirring until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Sprinkle rolled oats over each muffin for an added crunch.
- Bake for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
PREP TIME
- 15 minutes
COOKING TIME
- 25 minutes
TIPS FOR ECO-FRIENDLY OAT PULP MUFFINS
- Ensure your juice pulp is finely ground for uniform texture in the muffins.
- If the batter is too thick, adjust the consistency with a little more almond milk.
VARIATIONS
- Blueberry Pulp Muffins: Replace the original fruit pulp with blueberry pulp and add whole fresh blueberries to the batter.
- Spiced Pumpkin Pulp Muffins: Use pumpkin pulp and enhance with a mix of fall spices like clove and allspice for a seasonal twist.
PREPPING AND STORAGE GUIDE FOR ECO-FRIENDLY OAT PULP MUFFINS
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month. Thaw overnight or gently warm in the microwave for a quick breakfast.
Crafted for both taste and health, these muffins make a perfect morning or midday snack, blending sustainability with delightful flavours.