I saw another lovely recipe on Donal Skehan’s site. It was for a muffin made with the pulp of juiced carrots and apples with ginger. I was intrigued and decided to make a version of my own, but using carrot pulp only. Certainly this recipe is a novel use of the pulp left over from juicing. So I set about making the muffins, adjusting the recipe to suit my needs.
Firstly I juiced the carrots and then took a break, to drink the juice. Then it was on with the recipe and it is so very easy, as is the case with most muffins. It is not only easy but produces a lovely muffin, ideal for a quick munch at breakfast. Topped with a chocolate ganache as well it makes an ideal mid morning treat too, with a cup of tea. The recipe doesn’t use butter or sugar, just the sweetness of the golden syrup. It uses coconut oil, which I had never used before, and I was very impressed. Usually I don’t like oil in muffins, as there seems to be a particular taste that pervades them, but in this case you don’t taste the oil at all.
My version turned out very well indeed, a lovely moist and tasty muffin that really fills you up and leaves you very satisfied. This is well worth the little time needed to make.
Carrot & Banana Muffins – Video
Ingredients:
For the muffins:
- 200g plain flour
- 200g rolled oats
- 3 tbsp sunflower seeds
- 1 tsp baking powder
- half a teaspoon of salt
- 1tsp ground ginger
- 75ml golden syrup
- 250ml milk
- 2 large eggs
- 2 bananas, mashed
- 150g pulp from juiced carrots
- 3 tbsp coconut oil, melted
- 3 tbsp raw cocoa powder
- 2 tbsp honey
- 100g coconut oil, melted
Mix all the dry ingredients together in a large mixing bowl and make a well in the centre.