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a homeschooling mom of four who used to blog about food, has a book about sourdough, and who is now walking through the grief of losing my dad.
Hi, I'm Kels!

The Best Sourdough Glazed Donuts

Since I’ve been juicing almost every day for over a year now, I have always felt slightly guilty throwing out all of that good fiber left in the juice pulp! I started saving it and freezing it when we were doing our juice fast, but that quickly added up and I wasn’t using it as fast as I accumulated it. I have been on the search for a good way to use some of my pulp, and I’m ecstatic to say that I’ve FOUND one. I was hesitant about this recipe but figured it was worth a try. I was beyond impressed by the results and will be making a batch of these every time I have some good pulp lying around!

Juicer Pulp Mini Muffins (original recipe: Pickles n’ Honey – I just found her blog and have already marked several of her recipes to try, check it out)

1/2 c juicer pulp
1/4 c coconut oil, melted
1/4 c honey
1/4 c unsweetened applesauce
1 1/2 c whole wheat flour
1 tsp baking soda
1/2 tsp real salt
1/2 tsp cinnamon
*coconut sugar, optional

My pulp was a mixture of spinach, oranges, celery, apple, and lemon. It was really fibrous so I broke it up a bit with my fingers before adding any other ingredients.
Preheat oven to 350 degrees. 
Mix pulp, coconut oil, honey, and applesauce together. Add in flour, baking soda, salt, and cinnamon. Mix well. The batter will be VERY thick. 

Grease a mini muffin tin. I dip my fingers into my coconut oil jar and quickly swipe the inside of each muffin cup to grease.

Using a spoon or cookie dough scoop, fill muffin tin. *Optional, sprinkle a little bit of coconut sugar on top of each one.

Bake for 10-12 minutes, or until toothpick inserted in the center of a muffin comes out clean. I baked mine exactly 10 minutes and they were perfect. Makes 24 mini muffins.


I really did love these when I first tried them. The pulp I used the first time (I have made them twice in the last week) I had juiced twice, so it was a little dry. Also, I used pulp with celery, oranges, and lemons, which made for some pretty stringy muffins! I didn’t mind, but did realize they could be more moist. When I made them again last night I used pulp that contained spinach, apple, pear, celery, and cucumber. I didn’t juice it twice this time, and they were PERFECT. I sprinkled the coconut sugar on top just for fun, and they were delicious. These little muffins are so easy to throw together after juicing and make for a quick, easy, and super filling/healthy snack for a few days (if they last that long). My two year old is loving them just as much as I am. My husband tried the first batch and thought they were okay . . . but then last night he grabbed one and immediately asked for another! I also did “scant” measurements with my flour this time, and that probably helped keep them more moist as well. If you juice and are looking for another way to use some of that pulp, I highly recommend this recipe. It’s a keeper for sure (obviously, since I have already made them twice and only found the recipe last week)!

Comments +

  1. Love this! Will be trying to do this next week. Thanks!

  2. Dottie Beene says:

    THIS is the best muffin recipe for juice pulp. I've been juicing for about a month and my 3 year old son and I have made 7 different juice pulp muffin/cake/bread recipes to utilize all that pulp. This is the best one yet. No refined sugar, dairy or eggs and they come out moist and fluffy. PLUS they are just the right size. I love using my juice pulp to give my little ones a somewhat nutritious treat.

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about me

Hey, I'm Kels!

a homeschooling mom of four who used to blog about food, has a book about sourdough, and who is now walking through the grief of losing my dad.

I have lots of recipes and resources, but now it's just about me being real, walking through the messy and beautiful parts of life.


How to Make Your Own Sourdough Starter

I am so excited to take you, step by step, through the process of making your own sourdough starter. It might seem a little intimidating at first, but if you stick with it, your time and patience will be rewarded with a lifetime of sourdough goodies!

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