Celery Juicer Pulp Matcha Muffins Recipe
By Jackfruitful Kitchen
1 1/2 c celery pulp
1 large very ripe banana
1/2 c unsweetened apple sauce
3 flax eggs (3 tbsp ground flax + 9 tbsp water - let sit for 10 minutes)
1/2 c swerve xylitol sweetener
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp matcha
3 C almond flour
1/4 c pepitas plus more for topping
1/4 c hemp seeds
1*IMPORTANT STEP!!* Roughly chop or pulse celery pulp in food processor to break up strings.
2Add 1 over ripe banana, 1/2 c unsweetened apple sauce, 3 eggs, 1/2 c @swervesweetie sweetener, and 1 1/2 C celery pulp to a bowl. Beat with hand mixer until combined.
3Add 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1-2 tbsp matcha, and 3 C @bobsredmill almond flour. Mix until combined.
4Stir in 1/4 c pepitas and hemp seeds.
5Bake in a lightly greased muffin tin topped with extra pepitas at 350 for 25 minutes.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.