These muffins are essential for the first morning of any back packing trip.
If you want to poop in the forest on the second morning that is.
I had the great idea to throw these together while I was pondering what to do with the left over pulp from my carrots and beets when I was juicing.
If you want to poop in the forest on the second morning that is.
I had the great idea to throw these together while I was pondering what to do with the left over pulp from my carrots and beets when I was juicing.
If you do not have bags of pulp cleverly labeled in your freezer from your juicing endeavors than I would suggest grating the beets, carrots and ginger with a hand grater or using a food processer.
These muffins can easily be made gluten free; just replace the whole wheat flour with almond meal; just as good!
Carrot Ginger Beet Breakfast Muffins
1/2 cup beet pulp or grated beets
2 tab ginger pulp or grated ginger
1 cup carrot pulp or grated carrots
1/2 cup coconut oil, melted
2 eggs, room temperature
3 tab honey
1/4 cup to 1/2 cup almond milk
1/4 cup walnuts
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
Mix the coconut oil, honey and the egg. Add the veggies and the ginger.
Add the almond milk.
Mix in the walnuts, flour, baking soda and salt.
Place small dough balls in muffin or donut pans.
Bake these at 375 for 15-20 minutes until the muffins are just brown on top and set.
Carrot Ginger Beet Breakfast Muffins
1/2 cup beet pulp or grated beets
2 tab ginger pulp or grated ginger
1 cup carrot pulp or grated carrots
1/2 cup coconut oil, melted
2 eggs, room temperature
3 tab honey
1/4 cup to 1/2 cup almond milk
1/4 cup walnuts
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
Mix the coconut oil, honey and the egg. Add the veggies and the ginger.
Add the almond milk.
Mix in the walnuts, flour, baking soda and salt.
Place small dough balls in muffin or donut pans.
Bake these at 375 for 15-20 minutes until the muffins are just brown on top and set.
