3 c Juice pulp; (leftovers from
-fruit juicing), up to 4
2 tb Flaxseed meal; up to 3
1/2 c Sugar
2 c Flour
1 ts Baking soda
1 ts Baking powder
2 ts Vanilla extract
1/4 c Hemp hearts
2/3 c Chopped walnuts
1/4 c Hemp protein
1 ts Salt
1/2 c Raisins
2 1/2 c Hemp milk
3 ts Hemp seed oil
Puree juice pulp in food processor. Remove any large chunks of fruits
or vegetables.
Make flax egg by mixing flax with about 1/4 cup water.
Add remaining ingredients one at a time until you form a muffin
batter. Preheat oven to 350 degrees F.
Grease muffin tins or add muffin cups.
Add batter to muffin cups using a spoon.
Optionally, top muffins with additional sugar.
Bake for 35 minutes
Muffins may still be gooey in the middle but don't worry it is
because of the high veggie pulp. Allow to cool or place in the fridge
and they will have a texture similar to bran muffins.
