Wednesday, April 10, 2019

Chocolate Walnut Juice Pulp Muffins

1/4 c. melted coconut oil
1/4 c. unsweetened applesauce
1 organic egg
1/2 c. local honey or real maple syrup
1/4 c. organic plain yogurt
1/2 t. vanilla extract
1 1/4 c. gf flour (I use Pamela's Artesian Flour)
1/2 t. baking soda
1/8 c. cocoa powder
1 c. juicing pulp made from fruits and vegetables (I usually use carrots and apples)
1/3 c. dark chocolate chips
1/3 c. walnuts, chopped

Preheat the oven to 325 degrees F.

In a medium size mixing bowl, combine the wet ingredients.

Combine dry ingredients into the bowl and stir.

Add juice pulp, chocolate chips, and nuts.

Grease a muffin tin and fill each muffin tin about 2/3 full.

Bake for 25 minutes, until a knife inserted in the center comes out clean.

Sometimes I smother them in chocolate cashew mousse -- that recipe is linked here!
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