Juice Muffins! The benefits of juicing and a great way to use your leftovers.

So juicing has become very popular over the past few years and is something I occasionally do.  I'm trying to do it a lot more often actually.  Juice is great because one drink can be jam packed with all the vitamins you need for a day plus some!  If I feel like I haven't had enough veggies today, juice is an easy way to get it all in.  Plus, it has helped me consume vegetables that I don't really care for on their own, like beets.  Beets on their own, not my favorite.  But when juiced with an apple and some carrots, delicious!

Another great benefit of juicing is for cleansing the body, which can have a great effect on the skin!  As an esthetician, I believe that so many skin disorders come from something going on inside, and can be fixed internally.  This is especially true for acne and rosacea skin.  If your skin is inflamed, I promise you your gut is inflamed and a great way to clean that out is with a juice fast.  You will be amazed in the changes in your skin!

For those of you who already juice, you know that after the juicing process you are left with a great deal of pulp from the fruits and veggies.  Some people use this as compost but for those of us that don't have a garden, it just ends up in the trash.  Well, I saw a great idea this week and I'm sharing my own take on it.  Juice Muffins!!!

I save all my different kinds of pulp in little mason jars like this.
You will use the leftover pulp in this muffin mixed for a healthy snack or breakfast jam packed with nutrients from your leftover fruits and veggies.  I used my carrot/apple/beet juice and it was delicious!

 Remember to try different fruits, veggies, flour and sugar alternatives.  These come out at only about 60 calories each!

Juice Muffins

You will need:
1 3/4 cups juicing pulp
1/2 cup orange juice(or the juice you just made)
1/2 banana
4 eggs
3/4 cup coconut oil
1 tsp vanilla or almond extract
1/2 cup honey
1 1/2 cups flour, or gluten free flour of your choice
1 tsp baking powder
1 tsp baking soda
pinch of salt
1/2 cup raisins or nuts(optional)




Directions:
Preheat oven to 350 and grease your muffin tins.
In a large bowl, combine all of your wet ingredients and whisk thoroughly.
In a separate bowl, combine the dry ingredients, then gently fold into the large bowl.
Fold in your nuts or raisins.

Fill the muffin tins almost to the top(these wont puff up a whole lot), then bake for about 25 minutes.