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Carrot Cake Muffins

I'm posting an extra recipe this week, because I had a couple of requests for this muffin recipe. Claire and Jackson really enjoyed them. I'm always excited when Jackson likes something, he is my worst critic, but then again he is 1 years old.


I don't know about you, but I hate throwing away the pulp after juicing. This recipe is great for using that leftover pulp! It doesn't have to be just carrots, a mix of veggies would do as well! Unless you're juicing mostly cucumbers- that may be too juicy. Stick with low water content, fibrous veggies to be safe. I hope you enjoy this recipe. It's low sugar. I added ground flaxseed to bulk up the fiber content. And it has a decent amount of protein per serving (for a muffin). It does have quite a bit of saturated fat. That again comes from the coconut oil. If you're trying to reduce saturated fat, you can substitute this oil for something else. It won't be as flavorful or moist, but I use applesauce sometimes as an oil substitute. Make sure you refrigerate after they've cooled, so they keep longer.







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