I finally broke down and bought a juicer about two weeks ago, and I've been in heaven. My current favorite combination is carrot, celery, cucumber and apple. I already feel (at least psychologically) off if I don't start my day with one of my healthy concoctions.
Always one who hates to waste, I dutifully saved up a bunch of carrot pulp in the fridge, just knowing I could put it to good use. If you don't juice and lack a nice stash of carrot pulp, grated or shredded carrots or zucchini would also work in these muffins.
They came together easily and were delicious! My only advice would be to learn from me, and allow these puppies to thoroughly cool in their muffin tin. I got a little overeager and tried to pop them prematurely, which caused a couple of them to leave some bits and pieces behind.
Carrot Pulp Muffins
1 cup carrot pulp
1 ripe banana, mashed
1/2 cup almond or hazelnut meal
1/4 cup honey1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. cinnamon (I used Penzey's Apple Pie Spice - perfect!)
1/4 tsp. salt
stir-ins: small handfuls raw walnut pieces and unsweetened shredded coconut
Preheat oven to 350. Combine all ingredients in a large bowl. Fill greased muffin cups and bake for 30 minutes.