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Carrot Pulp and Pineapple Muffins


"Don't throw away the carrot pulp after you juice those organic carrots! This is a great use for that pulp that many people throw away. Make this recipe or print it and give it to a friend along with your leftover pulp. Tasty!"
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1 h 15 m servings 340 cals
Original recipe yields 28 servings (28 muffins)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners.
  2. Mix sugar, all-purpose flour, white whole wheat flour, cinnamon, baking soda, baking powder, and cloves in a very large bowl. Stir in carrot pulp, dates, shredded coconut, and walnuts.
  3. Whisk crushed pineapple, eggs, coconut oil, grapeseed oil, and milk together in a separate bowl. Fold into the sugar mixture until batter is well blended.
  4. Divide batter evenly among muffin tins, filling each cup almost to the top.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.


  • Cook's Note:
  • If you do not have coconut and/or grapeseed oil, substitute melted butter.

Nutrition Facts

Per Serving: 340 calories; 19.8 g fat; 39.1 g carbohydrates; 4.5 g protein; 40 mg cholesterol; 166 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Obviously this recipe makes a ton of muffins. I halved it, and reduced the oil to half. Didn't have pineapple so I subbed in some raisins. My family and friends raved about them. They tasted...