It all started years ago when my mom bought me the Juiceman juicer. We had a juicer and fruit dryer growing up, but I don’t remember ever using the juicer. We are not health food addicts; just a natural result of having many fruit trees in our yard.
In college I borrowed my mom’s juicer and shortly after she bought me a used Juiceman’s juicer. It is an 80’s style gadget, much like those air poppers that we grew up on, and even came with a tape. I’ve never listened to the tape, but I have a copy of The Juiceman’s Power of Juicing and it has inspired me a lot over the years.
The juice craze has partially been surpassed by the Vitamex advocates, but I still love the taste of fresh juice. My favorite is Carrot-Apple Juice, with 4 carrots and 2 apples. Carrots are surprisingly sweet and have a lot of juice, but the apple enhances the carrots. I’ve used the remaining pulp for compost, but for some time now I have wanted to make muffins with the discarded carrots and apples.
Carrot-Apple Juice (makes two cups juice and two cups pulp)
- 1 (16 oz) bag of carrots, ends trimmed
- 5 small apples, cored
Process the Carrots and Apples through the juicer, alternating.
Carrot-Apple Bran Muffins (makes 15-18 muffins)
- 1-1/2 cups all-purpose wheat flour
- 3/4 cups ground flax seed
- 3/4 oat bran or oats pulsed in a food processor
- 1 cup brown sugar of coconut palm sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 3/4 cup canned coconut milk
- 2 eggs, beaten
- 1 tsp vanilla extract
- 2 Tbs coconut oil
- 2 cups Carrot-Apple pulp (including skins)
- 8 oz Carrot-Apple juice
- 1 cup chopped Walnuts (optional)
- Preheat oven to 350 deg. F. Line 2 muffin pans with liners.
- In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt, allspice, nutmeg, and cinnamon.
- Add the milk, beaten eggs, vanilla and oil and mix until combined. If the mixture is dry, add a few ounces of left over juice until the flour is just absorbed.
- Stir in the carrot and apple pulp left over from juicing.
- Add Walnuts if desired.
- Fill prepared muffin liners 2/3 full. The batter will be thick, so scoop out with a tablespoon.
- Bake for 15-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
The muffins come out crispy on the top with the perfect moistness inside. They taste amazing with just a little butter. They are so sweet you won’t even realize that you’re eating vegetables!