Gluten-Free Juicing Muffins

I always feel bad discarding all of the pulp after I make my daily juices. I have come up with several recipes for using the yummy pulp. Juicing Muffins might be my favorite recipe yet!!


• 1/4 cup butter/margarine, softened
• 3/4 cups sugar OR 3/8 cups honey
• 1 cup juicing pulp made from oranges, carrots, apples and/or other fruits and vegetables
• 1 egg
• 1/4 cup oil
• 1/4 cup plain yogurt
• 1/2 teaspoon vanilla
• 1 1/4 cups buckwheat flour (for non-gluten free muffins you can use all purpose flour)
• 1/2 teaspoon baking soda
• 1/8 cup cocoa powder
• 1/3 cup chocolate truffles chopped up (can substitute for chocolate chips) *optional*
• 1/3 cup chopped nuts *optional*


• In a medium-sized mixing bowl, cream together butter and sugar
• Add the next 5 ingredients to the mixing bowl and mix together thoroughly
• Sift the dry ingredients into the bowl and stir well to combine
• Stir in chocolate and/or nuts
• Preheat oven to 325 F and generously grease a muffin tin (or use paper liners). Grease the top of the muffin tin as well. This prevents the muffin tops from sticking to the edges
• Fill muffin cups with batter (fill completely so you’ll have a generous muffin top)
• Bake for 25-30 minutes (or until you stick a toothpick in and it comes out clean)

juicing muffins.