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Carrot Muffins


  • 1 cup organic carrot pulp (left from juicing)
  • 1 cup organic apple pulp (left from juicing)
  • 3 organic eggs
  • 3/4 cup organic almond flour
  • 3/4 cup organic coconut flour
  • 1 teaspoon Fine Ground Celtic Sea Salt®
  • 1 cup organic coconut milk
  • 1/3 cup organic coconut oil
  • 1/3 cup organic coconut flakes
  • 6 dried organic figs (soaked 4 hours, rinsed and chopped)
  • 6 dried unsulfured apricots (soaked 4 hours, rinsed and chopped)



  1. Mix all ingredients. Fill 12 muffin cups fully (to look like muffins when done baking-these will not rise).
  2. Bake at 325°F for 30-45 minutes (until tops become nicely browned-do not under bake).
  3. This recipe is VERY versatile. I have used beet, zucchini and celery pulp or any combination of approximately 2 cups of fruit/vegetable pulp. You can use other nut flour or nut milk with wonderful results. They are wonderful even removing the figs and apricots.

~ Makes 12 servings.

Recipe created by Morray Aukes from Minnesota.