Dr. Etti’s Apple and Carrot Pulp Muffins Recipe

Before you ask, yes, this recipe is involved. But no one said beauty was easy, bucko. And you’ll need the right equipment, like a juicer (Dr. Etti Ben-Zion recommends Jack LeLanne’s) and/or a blender. If you’re wondering why you need to go through all this labor for a snack, maybe you should revisit our interview with Dr. Etti here and here.

Want more health-conscious recipes? Click here to get her formula for green juices, smoothies, “remedies in a glass,” and others.

Dr. Etti’s Apple and Carrot Pulp Muffins Recipe
Serving: 24 medium-sized muffins

1 ½ lbs. carrot pulp (fiber leftovers separated by juicer)
½ lb. apple pulp (fiber leftovers separated by juicer)

Dry ingredients:
½ cup hemp seeds
¼ cup coconut flakes
1 tsp baking soda
1 ½ tsp baking powder
1 cup dried blueberries/cranberries/raisins (depends on your preference)
orange zest, to taste1 ½ cup of spelt or buckwheat flour
1 ½ cup of coconut or dark rye flour
½ tsp sea salt
1 ¼ tsp cinnamon

Wet ingredients:
4 eggs
2 tsp of vanilla extract
1 cup extra virgin coconut oil
2 cup almond milk (optional)
1 ½ cup agave nectar

Directions:
1. Mix the pulps and bake at 360° for 15-20 minutes (convection oven*) or until they dry.
2. Mix all the dry ingredients above and add them to the baked pulp mix. Make sure to break all the big clumps.
4. Mix all the wet ingredients above and make a dough by mixing in the pulp mix.
5. Put medium-sized muffin baking (parchment) paper cups in the muffin tray. Apportion the dough and fill up the tray.
6. Bake at 350° for 15 minutes (convection oven*), then lower to 325° and bake for 10 minutes, then lower to 300° and bake for 5 minutes. Use a stick to test if the insides are still moist.

*Adjust the baking time accordingly if use a regular oven.