vegan carrot ginger muffins

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if you have been looking for a way to use your leftover juice pulp, vegan carrot ginger muffins could be your answer. using dates and raisins as their sweetener the muffins are free of refined sugar and they taste simply delicious. although the nut-free muffins have a few more ingredients and steps then other rawcipes that have been posted, vegan carrot ginger muffins are densely packed with nutrition and absolutely worth the extra effort!

vegan carrot ginger muffins

2 cups carrot ginger juice pulp

1 1/2 cups unsweetened shredded coconut

1 cup ground golden flaxseed

1 cup medjool dates, pitted

1/2 cup raisins

1/4 cup banana

3 tablespoons coconut oil

3 tablespoons coconut butter

1 tablespoon ground cinnamon

1/4 teaspoon ground cardamom seed

1/4 teaspoon ground cloves

1. in a bowl combine carrot ginger juice pulp, shredded coconut and flaxseed and set aside.

2. place the banana, dates, raisins, coconut oil, coconut butter, cinnamon, ground cloves and ground cardamom seed  in a food processor and run until well mixed.

3. take the mixture from the food processor and mix into the first bowl. you can try using a spoon but i’ve found it best to get in and get dirty with my hands for the mixing.

4. line a muffin tin with unbleached, chlorine free, large baking cups. press into each cup 1/4 cup mixture. place in the refrigerator until firm. makes 12 muffins. for extended freshness (and if there are any left) store in the refrigerator.

 

Comments

12 Responses to “vegan carrot ginger muffins”
  1. Katie says:

    YUM! I’m not vegan but I have a dairy allergy, so I love finding recipes like this! Thank you!

    • Jessica says:

      you’re welcome and no need to be vegan to enjoy these muffins…and all of my yoga students that have tried them (frosted or not) couldn’t believe they were dairy-free (;

  2. Yum! These sound and look so good! I am always looking for new gf and df baked goods, they are so hard to come by. Thanks for sharing

    • Jessica says:

      you’re welcome…so much better to make them at home then finding them at the store. some gf/df store bought products taste like cardboard. enjoy!

  3. Sheena says:

    This looks soooo delish 🙂 I cannot wait to try it (over the weekend perhaps). Thank you for sharing!

  4. Ann says:

    these sound amazing. I will have to try them! I’ve been meaning to get back into cruelty free healthy eating

  5. That is very creative idea to use the juice pulp;)

  6. c says:

    These muffins look amazing! Perfect for a healthy tea-time snack or even breakfast on the go. I’m assuming they freeze well, so I’m going to whip up a couple batches so there are always plenty on hand. Thanks for posting!

    • Jessica says:

      they are excellent for tea-time snacking and awesome on the go…mine never last long for to freeze but seems like it should hold up well. enjoy!

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