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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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    Kim February 14, 2015 AT 8:34 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
  • 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
  • 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
  • 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
  • making them right now….. cant wait to try them

    kate October 28, 2014 AT 7:06 am
  • 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
  • I have no yogurt or non- dairy yogurt. What do I use?

    shanna May 26, 2014 AT 3:33 pm

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