I grew up eating a lot of this dish for pole beans, which is an old soul food heirloom favorite. In my garden this year, I grew the pole type, and they are incredibly productive. They have an exceptionally meaty, tender, and enduring flavor, unlike anything you can purchase in a supermarket. They have now become a family favorite in my own home. Despite cooking in a broth that contains some salt, the beans won’t be as salty as the broth.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- cooking spray
- 1 ½ cups carrot pulp
- ½ cup applesauce
- 2 eggs
- 2 tablespoons brown sugar
- 1 cup spelt flour
- ¼ cup rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ½ cup chopped walnuts (Optional)
- ⅓ cup raisins
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Mix carrot pulp, applesauce, eggs, and brown sugar together in a bowl.
- Mix spelt flour, oats, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a separate bowl.
- Combine carrot pulp and flour mixtures until batter is blended and thick. Fold in walnuts and raisins.
- Spoon batter into the prepared muffin tin. Press down and fill each cup to the top.
- Bake in the preheated oven until a toothpick inserted into the center of the muffins comes out clean, about 25 minutes.
Nutrition Facts
| Calories | 117 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 96 mg |
| Sugars | 7 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Made a half recipe and used what I had on hand. Swapped banana for applesauce, chia seeds for oats, added a bit more sugar and cinnamon and used little paper cupcake liners. Turns out amazing, just a hint of sweetness, I drizzle with a bit of honey before consuming. Yumm.
These are my new go to muffins. I’ve added chopped dates to give it a sweeter and more fiber filled flavour.
The recipe only made 7 standard size muffins when I made it. I kept re-reading the recipe to see if I missed something but nope.
.followed the recipe. Very tasty and moist!
Wonderful! So much better to use the carrot pulp than to throw it away! Only thing I did different was to use 1/2 gluten-free flour & 1/2 bread flour. They are pretty dense and taste great with pumpkin butter!