With Austin back in town, I’ve got a lot of extra carrot pulp on my hands.
What can I say, the guy likes his carrot juice. 
–
Rather than waste all that carrot pulp each day, I’ve been trying to get creative with it. I’ve got a couple savory recipes up my sleeve, but recently, I’ve been all about satisfying my sweet tooth. For my latest experiment, I tried a new twist on my favorite Flourless Carrot Cake recipe, by adding a spoonful of blackstrap molasses and an extra-punch of Fall spice.
The rich, Fall flavor is reminiscent of gingerbread, and would make a lovely breakfast muffin on a chilly morning!
A sugar-free, gluten-free muffin, to boot.
Flourless Ginger Muffins
makes 2 muffinsIngredients:
1 cup carrot pulp
1 egg
2 teaspoons blackstrap molasses
1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3 packets NuNaturals stevia
pinch of sea salt
1/4 tsp. vanilla extractDirections:
Preheat oven to 350F. Combine all the ingredients, and mix until a uniform batter is formed. Fill two muffin liners, or small greased ramekins, 3/4 of the way full, then bake for 20 minutes, until the muffin tops are firm.
Serve warm, or let cool to room temperature.
I made these for my mom while she was in town, and she was pleasantly surprised at how cake-like these flourless muffins are!
You could easily double or triple this recipe, depending on how much carrot pulp you have, and store the extra muffins in the fridge for an easy grab-and-go breakfast.
Hope you enjoy!
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Can you use shredded carrots in place of the carrot pulp if you don’t have a juicer?
Yes, shredded carrots would work, too, though your muffins might be a little more moist. I’d blend all the ingredients together in a blender, to make them uniform, then bake a few extra minutes. (maybe eliminate the vanilla extract, to reduce moisture, too)
Thank you!
Looks delicious…can’t wait to try on my next flesh night!!
Hooray gingerbread! Cant wait to try it!
Speaking of gingerbread,
any chance you can duplicate a gingerbread latte from starbucks:0
Carole-I actually did just that a couple of weeks ago! I was craving those pumpkin spice lattes from my past in a big way. SO I got some good-quality half caff coffee to-go, brought it home, poured in some almond milk, added stevia and pumpkin pie spice. I swear it tasted like the real thing! Even the boyfriend agreed. Give it a try
So funny you should mention that– Austin just had his first gingerbread latte yesterday, and said it was amazing!! I’m working on it.
Anjali- your version sounds amazing!!
Fantastic!
Lol, now I don’t just need a juicer for making juice, I need it for making pulp so I can make these!!! They sound delicious, Megan!
Yes, lately the pulp is just as tasty as the juice!!
I’ve been loving carrot juice lately! I must share with you what I’ve been doing, it’s phenomenal. The perfect fall time morning juice!
Into the juicer: romaine (enough for 1 cup juice) carrots (again, one cup) and a little nob of fresh ginger. Then, before you pour in your glass, shake some cinnamon in the bottom of the glass. Pour in the juice and stir! Top with a little additional sprinkling of cinnamon.
SO freaking delicious. Try it!
That sounds delicious!! I make something similar, but have never tried using the fresh ginger with it– I think I need to pick some up ASAP! Thanks for sharing.
Hi
I currently have liquid stevia (tastes good in certain items but not all) anyway does liquid work in your recipes. I haven’t seen your brand around here (or haven’t you tried it).
thanks
I think the liquid and powdered stevia are pretty interchangeable. I just tend to use the powdered version in baked goods, to reduce the moisture content, since I’m usually not using flour.
I think the suggested conversion is:
1 packet stevia = 10 drops liquid stevia (or about 1/4 tsp.)
Of course, different brands vary in sweetness, so you’ll have to play around and adjust it to your taste. Just remember that baking stevia does reduce the sweetness a bit, so I tend to make the batter a little sweeter than I think it needs to be.
Does it make a difference what kind of juicer you use? I tried making them yesterday, but the texture was off. I’m thinking it could be because I have a pretty cheap juicer and the pulp contains a bit more liquid then it should.
I’ve never tried making these with the pulp from another juicer, but I will say my juicer does produce VERY dry pulp! Perhaps next time you could try adding more pulp, to balance out the other moisture in the recipe.
hi, what can i use to replace nunatural stevia??
You can use any natural sweetener you prefer, but any substitution may affect the texture of these muffins. I’d recommend using a granule-type sweetener, like sucanat, to keep the moisture level balanced.
Commenting again. These were totally our Thanksgiving breakfast and they were nom.
So glad you enjoyed them, Rande! Your Thanksgiving feast looked amazing!
I love these so much! Have made them several times and can’t get enough. Even made them for a Christmas party for friends, and for the in-laws on Christmas morning. Thank you so much for this wonderful recipe! I love to add a scoop of vanilla Laloos on top and have a delicious cake and ice cream like dessert
So glad that you’re enjoying them, Greg!
I’m going to have to try one with a scoop of Laloos next time.
[...] Flourless Ginger Muffins Detoxinista Megan is a superstar when it comes to creative healthy recipes and amazing accompanying pictures [...]
Sounds like a great recipe, but I’m allergic to stevia and do not use any artificial sweeteners. Any alternate suggestions for sweetening?
You could use any dry sweetener of choice– such as raw turbinado sugar, palm or coconut sugar, etc.
You’ll have to experiment with the amounts, as I’ve never tried it, but I hope it works for you!
[...] Flourless Ginger Muffins Detoxinista Megan is a superstar when it comes to creative healthy recipes and amazing accompanying pictures [...]