I love making juice – it’s a great way to get your servings of veggies and fruit (1/2 cup of juice = one serving) without any added sugars or preservatives. What do you do with the pulp?? Don’t throw it out! It makes a wonderful addition to muffins and quick breads. This week I made a mango pineapple juice, the pulp from which I used to make…

Mango Pineapple Coconut Muffins
Pulp from 1 juiced mango and 1 juiced pineapple
2 TBSP sun flour oil
1/2 TSP nutmeg
1 TSP baking powder
1/4 TSP salt
1/2 cup sugar* can be lessened if you have particularly sweet fruit pulp
1 cup coconut
1/2 cup each water and milk * can be lessened if you have very juicy pulp
3 cups whole wheat flour

Mix all ingredients together, adding flour one cup at a time. Adjust flour / water levels to make the batter your preferred consistency.

Bake in lined muffin trays for 20 minutes at 375 degrees. Or until an inserted fork comes out clean.