Golden baked juicer pulp mufffins topped with seeds

Juicer Pulp Muffins

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 24 muffins 1x


Make juicer pulp muffins from the leftover juice pulp when you make fresh juices. Here I used carrot pulp but can be substituted with anything. 



Dry Ingredients

  • 290g (2¼ cups) flour, sieved
  • (1½ cups) wholemeal flour, sieved
  • 22.5ml (1½ tbsp) baking powder
  • 5ml (1 tsp) salt

Wet Ingredients

  • 375ml (1½ cup) sunflower oil
  • 250ml (1 cup) honey
  • 15ml (1 tbsp) lemon zest
  • 6 eggs
  • 750ml (3 cups) juicer pulp


  • 250ml (1 cup) milk [optional]
  • 65g (½ cup) sunflower seeds [optional]


  1. Preheat the oven to 180ºC/fan 160ºC/350ºF/gas mark 4. 
  2. Grease a muffin pan or line with baking cups.
  3. Mix all the dry ingredients in a large bowl. 
  4. In a separate bowl, whisk together the oil, honey, lemon zest and eggs until smooth. 
  5. Slowly fold the dry ingredients into the wet until just incorporated. 
  6. Stir in the juice pulp. If the mixture seems on the thick side, add a small splash of milk to loosen it up a bit. 
  7. Divide the batter between the muffin cups evenly. 
  8. Sprinkle each muffin with sunflower.
  9. Bake for 20 minutes or until golden brown. You can do the toothpick test, which is done by inserting a toothpick in the center of a muffin. If it comes out dry and clean the muffins are cooked. 
  10. Serve with butter or your favourite toppings. Consume within 3 days. Enjoy!


In this case, I used leftover carrot pulp after juicing. You can use any type of juice pulp in this recipe.

  • Category: Muffins
  • Method: Bake
  • Cuisine: English

Keywords: juicer pulp muffins, juice pulp muffin recipe, pulp from juicer muffins, carrot pulp muffins, leftover juice pulp recipe