Carrot Ginger Muffins

I was juicing carrots today and holy moly I had a ton of leftover carrot pulp!! I couldn't throw it away so the cranks start turning for what to make with it. These carrot ginger muffins were a great start! I still have a couple more cups of carrot pulp but rest assured I'll think of some great way to use it ;)

Makes 12

GF/DF/V/RSF

Wet

2 cups carrot pulp (or grated carrots)

1 1/4 cup plant based milk

1/4 cup pure maple syrup or raw honey

1/4 cup avocado oil or evoo

1 tsp pure vanilla extract

Dry

2 cups fine gluten free oat flour

2 tsp baking powder

3/4 tsp cinnamon powder

1/2 tsp ginger powder

1/2 tsp pink salt

Preheat oven to 400. Spray muffin tin or liners with healthy oil or use silicone pan and skip the oil!

In medium bowl combine wet ingredients and mix well.

In larger bowl combine dry ingredients and whisk well to evenly distribute.

Add dry ingredients to wet in 2 parts and stir together until well combined.

Fill muffin holes (I use ice cream scoop) evenly and bake 22-25 minutes. Remove from oven, place on wire cooling rack and let cool in pan for 10 minutes then remove to finish cooling. Watch the reel here https://www.instagram.com/p/Cl1Ig-_PkHf/