Ⓥ Vegan Kitchen: Apple Cinnamon Pulp Muffins! Ⓥ

I cannot believe how amazing these turned out! Another experiment using the leftover pulp from juicing, this timing using just apple pulp. Of course, you would need a juicer for this recipe, or else a friend who is willing to give you there fresh juice pulp. But if you don't have a juicer I highly recommend getting one anyway. ;)

These are sugar-free, gluten-free, flour-less, vegan (of course), and sooo good for you and absolutely delicious! Who knew you could get such a moist perfect little muffin that is oh-so good for you and free of the most common allergens! 

I think this is now my favorite muffin recipe! :) 

Apple Cinnamon Pulp Muffins:

1 medium Apple (cored and chopped into slightly smaller pieces)

1 ripe Banana

1 cup Dates

1 cup Apple Pulp (from a juicer)

2 tsp Cinnamon

1 tsp Vanilla Extract

1/2 cup Almond Butter

2 cups Oats

1/4 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

Now there's a particular method that works better here for making this a perfect texture so bare with me, it sounds more tedious than it actually is ;)...

Preheat oven to 325°.

In a food processor, process the apple until "mushy." Add the Banana, process again. Add Dates (you guessed it!) process again--don't be scared if the dates make your food processor jump a bit ;). Add the Apple juice pulp and process again. 

Add the Almond Butter, Cinnamon, and Vanilla and process one more time until the mixture is pretty smooth. 

In a medium mixing bowl, combine the oats, salt, baking soda and powder. Stir in the other mixture until well-combined and you get a "batter" like consistency--just keep in mind that these are not regular muffins so the consistency will be different, they should hold together but still be quite moist. 

Lightly oil a muffin tray. Pour batter into tray and bake for approximately 18-20 minutes--until you can stick a toothpick in it and it comes out clean. 

Now OCD people may cringe but this made 11 muffins, one poor little spot was left alone. ;)

These are fabulous and I hope you enjoy them as much as me and my husband did! 

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Ⓥ Vegan Kitchen: Flour-less "Muffins" Ⓥ

My lovely husband threw this recipe together randomly one afternoon. It was one of those make-as-you-go things, with no pre-meditating or anything, just decided to go for it. I was skeptical, knowing he'd just thrown it all together--without even measuring anything out! The second batch I made with his help, making sure to measure everything out so that I could share this lovely recipe with all of you. :)

They are sooooo yummy I can't believe it! As usual, wheat-free, gluten-free (use gluten-free oats), and Vegan!! :) 

Flour-Less Muffins:

3 Apples, cored and cut into a few pieces. 

1 cup Dates (pitted)

1/2 cup Peanut Butter

1/4 cup Flax seeds

1 tsp Cinnamon

1/4 cup Carob Chips

2 1/2 cup Quick Oats

1/4 tsp Baking Soda

1/4 tsp Baking Powder

In food processor, process 2 apples until a more gritted texture is achieved. Add the dates and process again. Add peanut butter and cinnamon, process until a thick paste-like texture is achieved. 

Pour processed mix into a large mixing bowl with the Oats, Flax, Baking Soda, and Baking Powder and stir until mixture is a "batter" like consistency. 

Process last Apple into small "chunks." Add to batter. Add the Carob Chips. Mix again. 

Lightly oil Muffin Tray and pour mixture into tray. 

Preheat Oven to 325° and bake for approximately 20 minutes, increading temperature to 350° at about 12 minutes. (these will rise only a little bit as lots of gluten-free stuff). 

Makes approx. 7 Muffins. 

Sorry, this recipe makes a strange number, you can double the recipe depending on how big your muffin tray is and have bigger muffins or make smaller ones or be strange like me and have a strange number ;)

Either way, these muffins are sooooo good, and healthy at that! ^_^

Enjoy!

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