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!


Recipe Summary

20 mins
35 mins
20 mins
1 hr 15 mins
28 muffins


Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners.

  • 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.

  • 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.

  • Divide batter evenly among muffin tins, filling each cup almost to the top.

  • 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

340 calories; protein 4.5g 9% DV; carbohydrates 39.1g 13% DV; fat 19.8g 31% DV; cholesterol 40.2mg 13% DV; sodium 166.1mg 7% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 like carrot cake. I didn't tell them the 'secret' ingredient (carrot pulp) until later because the idea of using a pulp turns people off. But what a great use for pulp! Read More