I’m always looking for new ways to use up my juice pulp. Lately, I’ve got a lot of sweet potato pulp from my favorite cold weather juice, just waiting in the freezer to be used. And, boy, am I glad I’ve been saving those “scraps”! These muffins are incredibly moist, fluffy, and perfect for fall.
I adapted this recipe from several different sources, which used roasted sweet potatoes as the main ingredient. I just substituted my pulp for the entire sweet potato and added some water when roasting, but if you don’t have the pulp, just use the entire sweet potato instead.
1/2 cup sweet potato puree (make from roasted sweet potato pulp or entire sweet potatoes)
1/2 cup chopped dates
1/2 cup coconut milk
1/3 cup coconut palm sugar (or other natural sweetener…this one is low-glycemic…add more if you want these super sweet)
1 flax egg (or real egg if you don’t mind this being non-vegan)
1/2 cup unsweetened apple sauce
2 Tbsp maple syrup
1 Tbsp lemon juice
2 cups gluten free flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 Tbsp cinnamon
1 Tbsp pumpkin pie spice
1/2 cup fresh or dried cranberries (optional)
1. Preheat oven to 400°F and line muffin tin or silicone muffin cups with parchment liners.
2. In a large bowl, mix together sweet potato puree, coconut milk, sugar, applesauce, flax egg, maple syrup, and lemon juice.
3. In a medium bowl, sift together flour, baking powder, soda, salt, and spices.
4. Combine wet and dry mixtures until just moistened.
5. Spoon batter evenly into prepared pan or muffin tin (I use silicone muffin cups lined with unbleached parchment paper).
6. Bake for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let muffins rest a moment in the pan, then cool slightly on a wire rack before serving.
Recipe adapted from Hell Yeah It’s Vegan!