Guys, today is a great Saturday!
I made a carrot-apple-celery-ginger juice today before lunch and I was too concerned with a flavorful juicy pulp I got left. That’s why I decided to bake these lovely veggie muffins.
I have at least 3 reasons for making them
First of all, you are not throwing away the useful pulp left from your fresh juice, secondly these muffins are really healthy (thanks to veggies fiber and oats health benefits) and finally, it’s the first time I got my bakery SO incredibly crunchy on the outside and moist and gooey on the inside, just perfect.
Yes, these are not classic sweet muffins you may be used to since you literally taste the carrots and celery (but you may use the pulp of carrot juice only, or carrots+apples which is even better). However, these muffins are rich in flavors due to the coconut, pumpkin seeds and almond butter which I added. So I believe you’ll love them. If you put less sweetener and add more salt these would be a perfect complement to any soup or a salty snack on the go.
I need to stress it again, my friends, that these are not chocolaty-caramel-vanilla cakes you’d probably want for dessert. But if you expect less from them, getting more veggie taste then you’ll absolutely love the muffins.
How did you find these, my friends?