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Saturday Morning Breakfast: Mighty Juicer Pulp Muffins

The phrase “I could juice that” is a constant in my mind these days. I bought our juicer to help my wife through a difficult food journey and, like the tool set I gave to her for Mother’s Day, I use it far more than she does.

I have discovered that juicing is beautiful. I know that sounds ridiculous, but I am always impressed by the combination of flavors we are able to concoct. I love the improvising and the discovery. I love how good I feel and how clear-headed I am after I drink it. It really is life-changing.

Juicing does, however, create a problem: what to do with all that juicer pulp?

For those of you not familiar with juicing, the idea is that you can run your vegetables and fruits through this machine, squeezing the juice (which contains the vitamins and nutrients) into one container, while the fiber is separated into another. The juice is the nectar that goes into the glass, then onto the breakfast table. Yum! The pulp is typically discarded, or recycled in some way (this post has some great ideas of what to do with it).

I had heard that juicer pulp is fantastic for baking because it still contains some of the original nutrients of the plant and it adds moisture to whatever it is being baked into. So, I set out to put together a breakfast that uses the stuff.

As you juice you will discover that different fruits and vegetables have different properties:

Carrots have become the main ingredient in our juice. High quality, organic carrots are inexpensive, sweet, and produce a lot of juice (carrots are typically about 87% water). Most of the nutrients are just below the skin so we like to wash them and put them straight through the juicer — no need for peeling. The list of health benefits is so long I am not going to attempt to list it here, but know this; carrots are really, really good for you. Their texture is “meaty” and they produce a lot of pulp. Because of this, I like to run the carrots through the juicer last to clean any apple skin or ginger fiber out of the juicer.

Apples are, of course, good for you, but honestly we juice them for their fruity flavor. Our juicer is a masticating style juice extractor, which means it pushes the food through a tube using an auger and the juice is literally squeezed out of the fiber of the fruits or veggies. In this style of juicer apples have a tendency to get stuck in the auger. The simple fix is to run a carrot through after the apples to clean it out.

Golden beets are added for their potassium, folic acid and iron. They are the preferred beet of our home thanks to their mild taste compared to the earthy flavor of their dark red cousins.

Spinach is a miracle food. Like carrots, the list of health benefits is too lengthy to put here. However, the real miracle of spinach is that it has an extremely mild flavor that can be mixed into any juice. It’s an easy ingredient to add nutrients.

Lemons give any juice a punch and hides the flavors of some of the more earthy vegetables. I was thrilled the day I realized I could put the entire lemon, rind and all, through the juicer to give it a zestier flavor. Like the apples, you will probably need to follow the lemon with a carrot to clean it out of the auger.

Ginger is considered by many to be a super food, but honestly, we add it to our juice because it tastes amazing with the carrots.

Honey can be added if you need to sweeten a bitter flavored juice.

Beet greens can be added for additional nutrients, but you have to be conservative with them because they have a strong flavor. If you are planning to use the pulp for baking it is a good idea to separate beet green pulp out from the rest of the pulp so that you don’t end up with long fibers in your muffins.

Juicing allows you to use whatever inspires you at the moment. There is really no need for a recipe and that’s the fun of it. On this particular Saturday these were the ingredients that made their way into our juice, and subsequently into our muffins.

The juicing is the bulk of the work for this recipe. The muffins are easy. The juicer pulp and all of the ingredients are mixed in the mixer to create the batter. Simply blend and divide the muffin mix into 24 buttered muffin tins.

I was feeling ambitious on this particular Saturday, so I added an optional filling inside the muffins. I used 1 cup frozen strawberries and 1 cup of frozen mangos. It was warmed at low heat on the stove with 1 TBSP honey to make it more syrupy. Then simply spoon it in to the middle of the muffins.

The color of our juice ended up as an earth tone due to mixing the greens with the orange of the carrot. Don’t be put off by this. It’s still delicious. The muffins were excellent, and we felt great after having our veggies for breakfast.

Every household has their own rhythms. Saturday morning has naturally become a time of gathering around the table for our family, probably because I love breakfast so much. On Saturday mornings we are excited about the leisure of the weekend ahead. On Saturday mornings we are looking forward to soccer games and projects in the garden. On Saturday mornings we have time to enjoy our breakfast. It’s unlike any other day of the week.

I’ll be posting here what our family is doing on Saturday mornings in hopes of inspiring your breakfast table. Likewise, I want to hear from you. What do breakfasts look like at your home? Do you have suggestions of what we should try? I’d love to hear from you as we are always looking for new adventures.

See you next week.

Print Recipe

Mighty Juicer Pulp Muffins

Course: Breakfast

Prep Time: 10 Min

Cook Time: 21 Min

Total Time: 31 Min

Serves: 24


  • 1 large Banana
  • 2 Cups Juicer Pulp
  • 4 Tbsp Honey
  • 1/2 cup(s) Applesauce Use the good stuff
  • 1/2 Cup maple syrup The real kind
  • 1/2 cup(s) Yogurt
  • 6 Eggs
  • 1.5 cup(s) Whole wheat flour
  • 1.5 cup(s) Rolled oats
  • 2/3 cup(s) Walnuts chopped
  • 2 teaspoon(s) Baking powder
  • 2 teaspoon(s) Baking soda
  • 1 teaspoon(s) Nutmeg
  • 2 teaspoon(s) Cinnamon


  1. Warm oven to 350
  2. Mix all ingredients in a mixer
  3. Spoon into buttered muffin tins about half full
  4. Bake 17 minutes or until ready
  5. Let cool for 4 minutes before removing from the pan

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  • Thank you for the great idea. I love juicing. I use my Omega juicer every single day, and I always put the pulp in my compost bin. It is beneficial for my garden, but I also going to benefit my family with great muffins.

    Alice Cussler May 28, 2013 AT 10:27 am
  • This looks like an excellent recipe. I’m excited to try so many of your recipes and have found many of them to be excellent. I’m putting the man pleasing chicken in in about fifteen minutes (we just processed our pastured chickens and are having guests). We love using maple syrup in food, especially our kefir smoothies. Like honey it takes that edge off. That and we make our own. Question: do you use grain mill processed whole grain wheat or store bought? Have you tried it with corn flour or meal? Excited to try this.

    Katie May 30, 2013 AT 10:36 am
    • Hi Katie, Erin here (not Christopher) but I can tell you that we typically use grain mill grain processed on a bread flour setting. But we’ve made it with store-bought too, and it comes out great with either one. we’ve not tried it with cornmeal, but wouldn’t that be delicious with some strawberries and rhubarb?! Yum! Give it a try and let us know how it comes out :)

      Erin June 1, 2013 AT 10:03 pm
  • Thanks for posting this. I chose this recipe after searching what seemed like the entire web on the subject of pulp muffins. At first I was daunted by the amount of ingredients, but strangely enough, I had almost all of them on hand. I did end up substituting chia egg for the 6 eggs, because I didn’t have enough. I don’t know if that made the difference but mine came out really dense. I don’t mind, and neither do my 4 yr old and 20 month old. However, the one thing I forgot to do, and I feel that it is missing, is a pinch or two of salt. It really brings out the flavor of whatever was juiced…in my case, beet, carrot and ginger.
    Yum! Again, thank you!

    Heidi June 30, 2013 AT 3:52 pm
    • Thanks for the feedback Heidi. I am not familiar with Chia eggs and am not sure how they would effect the recipe, but I do know that any time I tinker with the eggs it changes the density. This is a pretty dense recipe to begin with, even with the 6 eggs. I have also found that the density changes based on what I’ve juiced. The variables are endless!

      We have 4 children in our household, so we actually prefer the denser recipes because they fill bellies.

      I am glad it worked for you. Keep us posted of any future experiments.

      Christopher July 1, 2013 AT 8:30 am
      • Many thanks for your juicer pulp muffin recipe. My kids bought me a juicer for Christmas and I am loving it but, useful though the pulp undoubtedly must be for my compost, I was a bit concerned not to be eating so much of the mass of the fruit and veg. I am really looking forward to trying your recipe – and then experimenting with bread.
        paul J.

        Paul Jarman March 10, 2014 AT 2:21 pm
        • Now that we have been juicing for a few years I have a slew of new recipes. We’ll do a followup to this article with some new recipes.

          Christopher March 10, 2014 AT 3:41 pm
  • These are fantastic! Like another commenter, I had almost all ingredients on hand. I didn’t have the flour, and substituted almond flour. You couldn’t tell any difference. I was also a little short on pulp, and had a little extra Greek yogurt… A very forgiving recipe :) My family loved these and they took no time. Thank you!

    Janie August 4, 2013 AT 11:22 am
  • I was happy to find your recipe! I am a recently converted juicer and did not like the idea of discarding my pulp. It was a bit daunting to see the numerous ingredients required: however, I was impressed with the fact that they were healthy and nutritious additions to my fiber. Most of the ingredients were already in my home and I tweaked the recipe here and there for those not available. Yes, salt would have made a difference for me and maybe some brown sugar for my sweet tooth. Absolutely delicious and great texture!!!!

    Shirley August 10, 2013 AT 3:14 pm
    • As a fellow sweet tooth I want to share a healthier substitute for brown sugar, use honey instead! You won’t notice a difference except you feel less guilt. This substitution works in anything! 1/2 cup Honey = 1 c brown sugar

      cheryl January 6, 2014 AT 1:13 pm
  • I am sure these muffins are delicious and have never made any thing with my pulp. These muffins sound healthy, my only concern are the 6 eggs. Can one substitute some of the eggs with egg whites?

    Martha August 13, 2013 AT 10:51 am
    • The eggs are what hold all of that grain and fiber together. Keep in mind, that the recipe is 6 eggs for 2 dozen muffins (these were for 5 hungry mouths in our household). I am assuming that most households will only make 1 dozen muffins using 3 eggs, which is a lot, but not over the top.

      You can scale the recipe easily in your Plan to Eat account if you aren’t making 2 dozen muffins. All of your quantities will automatically be adjusted, including the number of eggs.

      If you try it with just the egg whites, let us know how it goes! I’d be curious about how many you need.

      Christopher August 14, 2013 AT 6:48 am
  • I made this tonight and it was a great recipe. It makes a ton of muffins. I agree with the other reviewer that a dash of salt would help the flavor. Other than that I am so glad I found this it truly is a wonderful find!!

    Yvette August 22, 2013 AT 8:15 pm
  • I plan to make these muffins. I have duck eggs, which are quite large, do you think 4 is sufficient for the recipe?
    Also, will Kiefer probiotic yogurt work and do I need to adjust the recipe?
    Thank you,

    Noreen August 29, 2013 AT 9:33 am
  • These are super yummy! I just used my juicing pulp! Instead of putting walnuts I used flax seeds and I added a teaspoon of salt. So healthy and the kids are eating their veggies! Sneaky mommy! Lol

    Tracy September 28, 2013 AT 8:08 pm
  • I made these, following the recipe almost precisely. My only change was to add some powdered ginger because I was using straight carrot pulp. My kids love them, and they will be great to freeze for school lunches. Next time I will probably add a pinch of salt and raisins. I think letting the mixture rest for an extra 10 minutes before baking may help the effectiveness of the baking soda, but the density of these muffins didn’t bother us.

    Gretchen October 13, 2013 AT 8:14 am
  • OMG…delicious! I am very new to juicing (less than 1 week) and hated throwing all that fiber in the trash. I thought about starting a compost pile to “feed my flower beds” but decided to make “pulp” muffins instead.

    The first dozen…I forgot to add the oats and they came out a bit gooey even after 22 full minutes of baking (the family still devoured them in a matter of minutes). The second dozen was perfect texture. I will be making these muffins a staple.

    Shanna October 14, 2013 AT 8:12 pm
  • Very informative post about Juicer Pulp Muffins. The moisture content of the pulp varies depending on the juicer, so we imagine there would be some trial-and-error involved.

    David October 19, 2013 AT 12:37 am
  • They are amazing. I made them this morning. I love not having to throw the pulp away.

    Linda October 29, 2013 AT 8:32 am
  • great idea & recipe! i followed your instructions and the only difference was that the muffins took about 30 minutes before being done. could be because i put in some more apple sauce. the pulp was from apples, carrot, ginger, tomato, beetroot, celery and cucumber and the muffins came out great! many thanks :)

    patrick November 15, 2013 AT 3:15 pm
  • I made the full recipe and all 24 muffins were gone in a day. The 2 and 4 year old inhaled them, not to mention the nursing mom! After I baked and tasted the first dozen, I added 1/2 tsp. salt and raisins. Great.

    Joyce Gardella January 7, 2014 AT 1:47 pm
  • These look great! Trying them today! Thanks for the great recipe and post!

    Habitude Fitness January 20, 2014 AT 10:14 am
  • Thanks so much for the recipe! I’ve made these twice. I even brought them into work and everyone devoured them. Love that they are healthy and all natural! I calculated they have about 125 calories a piece, does that sound about right? That was with egg whites and adding raisins and walnuts.

    Anna February 6, 2014 AT 9:07 am
  • This recipe is fabulous. I too had missing things in my pantry but did make substitutes where needed. I had no walnuts but had a seed mix of pepitas & sunflower seeds and added flax seeds. I also had no maple syrup so substituted for golden syrup. I added no salt – not necessary and when trying to be healthy I didn’t want to add anything extra like salt – the recipe is perfect. I had no cinnamon so added ground ginger. My juice pulp was oranges, pears and carrot. I made two dozen and they were light, fluffy and so full of flavour – thank you Christopher :)

    Tracey February 14, 2014 AT 5:49 am
  • I too thought this recipe was fabulous! I substituted coconut oil for the applesauce, used 2 eggs and 1 flax egg (because that’s what I had!) And I just realised that I forgot the banana, but they were awesome! Thanks so much for sharing!

    Renee February 20, 2014 AT 3:10 am
  • I made this exactly like you directed, and they taste great. I added a little peanut butter on top like a frosting for extra protein and flavor.

    Baker February 20, 2014 AT 9:26 pm
  • LOVE these!! Were “glamping” for a few months and juicing most days.. its awesome to resuse the pulp and create more food with the resources!

    After making the recipe a couple of times, we cut it in half for portion sake… added 1/3 cup of raisins and subsituted coconut sugar for maple syrup… deeeelish!

    Also made some veggie.burger patties out of the pulp too.. possibilities seem endless, anyone have any other uses for food on the go??

    Thank you Christopher!

    Jen + Wiley February 23, 2014 AT 12:00 am
  • I, too, hesitated about throwing away my pulp after I made a batch of carrot juice. So I went to my computer and googled making cookies with juice pulp and your recipe came up. I didn’t follow it to the letter and I did cut it in half, mostly because I didn’t have enough eggs. I used no flour and made them gluten free using coconut flour, oats and Bob’s Red Mill Gluten free flour. I used 3/4 C each of the GF flour and coconut flour. I substituted walnuts (don’t like them) for sunflower seeds. They seemed a little thin so I threw in more oats. Probably threw in too many oats because it was a very thick batter by then. I had to bake them for about 35 minutes, but they finally got done. OHHHHH MYYYY. Yummmmmmy! I put a very small amount of powdered sugar mixed with coconut milk on top of each…just a tad and they were so awesome!!! Thanks for the recipe!

    April March 11, 2014 AT 8:30 am
    • Glad you liked it! Juicer pulp cookies sound like a good idea too. I’ll do some research on that.

      Christopher March 11, 2014 AT 9:22 am
  • I substituted the whole wheat flour for coconut flour, but otherwise I stuck to the recipe and these came out really good. They’re approximately:
    106 calories
    2.4g fat
    17g carbs
    4g fiber
    4.5g protein
    10g sugar
    100% delicious :)

    Lauren March 20, 2014 AT 9:28 pm
  • Thanks for sharing the recipe. Now I know what I can do with the pulp. I am using the hurom juicer and after juicing, I would pour water thru the feeder (with juice cap closed) and it will clean within the juicer to a certain extend. The water is then used for my plants. I guess there is some residual from the juicer and probably will benefit the plants from compost point of view. Just sharing….

    Rachee-O March 26, 2014 AT 8:32 pm
  • I love this recipe! Tomorrow I will be making these muffins for the third time. I switch up the recipe a little every time. I always add oat bran, wheat bran, and wheat germ to substitute some of the flour, and use only two eggs and substitute the rest with chia seeds and water. If I don’t have applesauce I’ll add another banana/more pulp. Raisins and berries are yummy additions too. Thanks again for the recipe. These make the perfect satisfying and filling breakfast muffins :)

    Ashley March 28, 2014 AT 10:03 pm
  • Just made these for the first time using pulp from my Omega juicer. Yum!! The recipe is so forgiving. It felt so good to put in 2 cups of pulp! I just wish I had the energy to make these all the time. But the 3 kiddos are keeping things busy. I love that these are natural without refined white sugar. I substituted 3 tablespoons of ground flax with water 9 tablespoons water for 3 eggs. Would love to try with almond flour sometime and maybe hemp seeds. I added some fresh blueberries. Can’t wait to try again! Oh…also made a pan of mini muffins for the kiddos and took them out 5 minutes early…perfect! Any other ideas for the pulp other than compost?

    Stephanie April 9, 2014 AT 2:09 pm
  • NOW I find this recipe… I just made muffins from a different recipe… kind of disappointing. I’ve been searching to find a carrot pulp muffin / loaf recipe. I will have to change a couple things. I am grain free & dairy free. So, of course, I will change up the flour. I like the comments telling you can use bananas and chia seeds. It sounds like a very forgiving recipe. I’d like to try it in a loaf… just because I miss bread and muffins aren’t the same. :-( I will have to cut it down as I am only 1 and this makes a lot of muffins. THANKS again!

    Lois April 28, 2014 AT 12:38 pm
  • I’m trying this recipe now! I used just 2 cups apple pulp and doubled the bananas and added a couple of droplets of pure vanilla. I’m hoping it comes out!

    Dawn May 5, 2014 AT 3:05 pm
  • Thank you! I do so wish for a single person muffin recipe. I did half this recipe and it did fine. I will add more cinnamon next time. I am grain free so I used a grain free flour blend. I enjoyed it very much.
    One of my ladies from LifeGroup likes the muffins as well as her children. Another lady asked for some carrot pulp. :-)
    I am diabetic also so do have to watch my carbs.

    I made a sweet potato, quinoa and spinach burger yesterday. My hubby enjoyed the burger too. Yippee!!! I saw something on Queen of Quinoa’s website of burgers with sweet potato fries on the burger and thought… I can put it IN the burger. I need to find a little more seasoning but the smoked paprika was very nice.

    Thanks for your juiced pulp recipe.

    Lois May 20, 2014 AT 11:04 am
  • Best juice pulp muffin recipe I’ve found!!!! Like other posters have said, it is a forgiving recipe!!! Don’t have this? Add more that! Two things that I’ve found improve this recipe immensely are adding salt and incorporating the ingredients desperately to enhance fluffyness! I eyeball the salt, but I’d say 1.5 tsps. I beat the 6 eggs and honey (or brown sugar) for a few minutes on high until they get some air in them and increase in volume a bit. I then added all wet ingredients to the eggs til just incorporated. I sifted flour, soda, salt, powder then added the dry ingredients in stages to the wet. My muffins were not what I would describe as dense! Thanks so much for this recipe, it’s a keeper!!!!

    britt May 25, 2014 AT 2:48 pm
  • I have no yogurt or non- dairy yogurt. What do I use?

    shanna May 26, 2014 AT 3:33 pm
  • Christopher, I have wanted to juice for quite some time; but, when I begin researching which unit to purchase, I get bogged down in indecision and hesitate to follow through with anything. Thus, I still do not even own a juicer.

    In your details about the fruit and vegetable properties, you stated that your juicer is a masticating style juice extractor. What unit is it? Your descriptions of how it processes the fruits/veggies sounds like what I want in one, plus I want to use the pulp in my diet as well. Can you help me?


    Gwen June 25, 2014 AT 11:01 am
    • We have the Omega J8004 White Masticating Juicer and I have used it every day for the last 3 years. I can’t recommend it highly enough. We even take it with us when we travel because we can’t bear to be without it.

      I recommend a masticating juicer, which is considered a “slow juicer”, because:

      1. It does not produce heat which can sometimes break down the nutrients of the food.

      2. It processes leafy greens really well. There is a lot of beautiful juice in those leaves! If you aren’t into leafy greens now, the juicing journey will eventually take you there. It’s a great place to be.

      3. The engine of a masticating juicer is not as loud as a centrifugal juicer. I get up early to juice, so this is important to the rest of the house.

      4. You can do a lot of things with a masticating juicer that you can’t with a centrifugal juicer: make nut butters (yum!!), make sorbet out of frozen fruit, etc.

      The biggest drawback is that it is a pain to clean. There’s no getting around that. I’ve gotten into the habit of doing the dishes while I drink the juice and I don’t mind it anymore, but a lot of people can’t stand the cleaning.

      I hope that helps!

      Christopher June 25, 2014 AT 11:23 am
  • making them right now….. cant wait to try them

    kate October 28, 2014 AT 7:06 am
  • delicious. used apple pulp. added a pinch of salt, my only comment would be, use just a touch more of something sweet… but, loved them thought they would be “sticky’ but, they were great

    kate October 28, 2014 AT 7:27 am
  • I dont know what happened here but my muffins did not turn out at all……there was no moisture what so ever once I added 30 cups of dry. hmmm ; ( it was basically a huge bowl of flour

    Natalia November 10, 2014 AT 1:32 pm
  • These look great! However, there are just two of us in our house so 24 muffins would probably go bad before we could finish them. Do you think they would freeze well so we could thaw a few at a time?

    Emily November 18, 2014 AT 2:52 pm
    • This is a very forgiving recipe. You can easily cut it in half if you only want to do 12. And yes, we freeze them and warm them up in the toaster oven. I’ll usually do a batch of 24 on Saturday and we’ll eat them throughout the next week.

      Christopher November 18, 2014 AT 5:18 pm
  • So glad to finally have other options for my juicer pulp other than feeding my worms and the neighbors chickens! I am GF and trying to ease into veganism, so I used 2/3 egg to 1/3 egg replacer (Bob’s Red Mill). I used GF flour and a bit of xanthan gum to offset.. I made the applesauce in my Vitamix but will definitely use apple pulp if available (although you can’t beat fresh applesauce!). Being lazy and not wanting to get my mixer out, I used my Vitamix to blend–just enough to get everything together and the batter came out really fluffy, which made for light texture muffins. I actually kind of liked the texture!. I will add a vanilla salt next time and a bit more cinnamon and thinking about changing up the extract to orange to enhance the sweetness.

    Amy Hammes December 26, 2014 AT 9:37 am
  • Have you ever thought about creating an ebook or guest
    authoring on other sites? I have a blog centered
    on the same topics you discuss and would love to have you
    share some stories/information. I know my subscribers would value your
    work. If you are even remotely interested, feel free to shoot me an e mail.

    Kim February 14, 2015 AT 8:34 pm
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