Do you love juicing or muffins or both? Then I have a slice of heaven to share with you.
Chia: is an edible seed rich in omega-3 fatty acids, even more so than flax seeds. And it has another advantage over flax: chia is so rich in antioxidants that the seeds don’t deteriorate and can be stored for long periods without becoming rancid. And, unlike flax, they do not have to be ground to make their nutrients available to the body. Chia seeds also provide fiber (25 grams give you 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, manganese, copper, iron, niacin, and zinc. Another advantage: when added to water and allowed to sit for 30 minutes, chia forms a gel. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar.
Juicing: Juicing helps you absorb all the nutrients from the vegetables. This is important because most of us have impaired digestion as a result of making less-than-optimal food choices over many years which in turn limits your body’s ability to absorb all the nutrients from the vegetables. Juicing will help to “pre-digest” them for you, so you will receive most of the nutrition. Juicing allows you to consume an optimal amount of vegetables in an efficient manner and encourages you to try fruits and vegtables you most likely wouldt eat on a daily basis.
Anyway…..back to the point. When you juice the juicer separates the liquids from the solids and you are left with what your drink and your pulp (which is 100% edible). Instead of tossing out your pulp and wasting all that great fiber you can re-use it and make awesome muffins!!!!! They are a healthy treat you can feel great about eating and giving to your family.
Krystle K’s Pulp Muffins
- 3-4 cups of pulp
- 3 eggs
- 1/2 cup applesauce
- 1/4 cup vegetable oil (I used coconut oil)
- 1 cup milk (I used coconut milk)
- 1/2 cup sugar (I used raw sugar)
- 1 tsp vanilla extract (CLICK HERE for DIY Vanilla Extract)
- 2 cups whole wheat flour
- 2 tsp cinnamon
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup dried cranberries, raisins or nuts (these are a must to add a little diversity to the muffin’s texture)
Combine all ingredients. Stir in the pulp. Use muffin pan liners. Add to muffin pan. Bake at 400 degrees for 30 minutes and enjoy!!!
CLICK HERE for more healthy baking recipes!