Hippy Dippy Carrot Muffins

Despite the EXTENSIVE baking section on my blog, I'm actually a health nut. In fact, I'm just a few slices of bacon away from being a vegetarian. One of my favorite things to make is fresh veggie and fruit juices. (I've been wondering if my blog audience is interested in my juice recipes?? Maybe, yes, no? Leave a comment and let me know). Anyone who juices knows there is always a lot of pulp left after the veggie/fruit has been juiced. Usually I just toss it! But, recently, I've been using the left-over carrot pulp to make these super delicious muffins. I think they are so good I've been sharing them with my girlfriends after our classes at the gym. They are like little veggie-packed nuggets filled with post-workout goodness!!! They were all asking me when I was going to blog them and I said, "Nah, they are too granola-loving hippy; they aren't sweet enough to blog." They all said, "BLOG THEM, PLEASE!" So, Shanna, Keli, & Sarah, these carrot muffins are for you!!

3/4 cup almond milk (regular milk is also fine)
1/4 cup honey
1/4 cup canola oil
1/4 cup applesauce
2 eggs
2 cups carrot pulp (finely shredded carrots using a standard grater is fine, too)
1 cup whole wheat pastry flour
1/2 cup oat bran
2 Tbl ground flax seed (optional)
2 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp baking powder
1/4 tsp soda
1/4 tsp salt
1/2 cup chopped raw walnuts
1/4 cup dried fruit such as cherries, blueberries, cranberries or raisins

Preheat oven to 350F

Combine almond milk, honey, canola oil, applesauce, eggs and carrots in a large bowl using a wire whisk. Add the dry ingredients and combine with the wet. Fold in walnuts and dried fruits. Pour batter into a muffin pan with cupcake liners. Bake for 20 minutes.

These make a healthy, protein packed breakfast or snack. I find them so satisfying and filling! YUM!