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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)


  1. Preheat oven to 350 deg. F.  Line 2 muffin pans with liners.
  2. In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt, allspice, nutmeg, and cinnamon.
  3. 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.
  4. Stir in the carrot and apple pulp left over from juicing.
  5. Add Walnuts if desired.
  6. Fill prepared muffin liners 2/3 full.  The batter will be thick, so scoop out with a tablespoon.
  7. 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!