Juice Pulp Carrot Cacao Muffins

These rich little morsels are a great pick-me-up as a snack, or a super healthy desert if you need to curb that sweet tooth craving. 

I love using juice pulp as a form of not only waste reduction, but also to fully obtain the full spectrum of each plants nutrients. 

Using juice pulp is a great way to get a TON of fiber. Plus, it’s pretty versatile!

Carrots are one of the best because they give off a lot of pulp during juicing, and they can be used for both sweet and savory options after. 

However, you can sub the carrot pulp for any pulp that you think would be fitting!


Cacao Topping:
Cacao powder
Cacao butter
Coconut oil 
Monk fruit sweetener (or any other natural sweetener like agave, stevia, maple, etc)
Purified water
Coconut flakes 

Juice pulp (I used carrot and a bit of ginger)
Coconut flour
Flaxseed meal
Cacao nibs
Non-dairy milk (I used almond/coconut)
Hemp seeds
Chia seeds
Coconut oil
Sea salt


This recipe calls for juice pulp. If you don’t have juice pulp, shredded carrots will do. Please just know this option will carry more moisture, so you might need to supplement with a bit more flour. 

1. Preheat oven to 180 C. 
2. In a large mixing bowl, combine about 3 – 4 C of juice pulp with 1 – 1 1/2 C coconut flour, and 1 heaping tbsp flaxseed meal.
3. Add 1 – 1 1/2 C non-dairy milk, and 2 tbsp coconut oil. 
4. Add cacao nibs, hemp seeds, chopped walnuts, and chia seeds to your liking.
5. Spice with cinnamon and nutmeg to your liking. 
6. If mixture is dry, option to add a bit of purified water or more milk. 
7. Stir until sticky and dense. 
8. Add to muffin tins, and bake for roughly 45 minutes. 

Cacao Topping:
I didn’t measure this one at all. Sorry everyone! Have fun with the experiment 🙂

1. Heat raw cacao butter, pure cacao powder, monk fruit sweetener (or other natural sweetener) with a small amount of purified water on stove. 
2. Cook on low heat, and stir continually. 
3. Observing consistency, add more water accordingly. 
4. If you like chocolate super sweet, add more sweetener. If you prefer a rich, dark taste- add more cacao powder. 
5. Taste as you go, and adjust accordingly! 

Final product:
1. Once muffins are baked through, let cool. 
2. Add cacao topping (you may need to heat it again if the consistency has changed), and sprinkle with coconut flakes. 

Posted in

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top