Juice Pulp Mini Muffin Bites/ Mini Cake for two

So here is another recipe that will be a great way to use your leftover juice pulp in! I made a carrot, apple and lime juice - but I am sure this will work with other juices as well. They are absolutely delicious (especially when you make the cream 'cheese' frosting with them!) and you won't even know that they are mostly made from juice pulp!

You can either make these into little mini muffin or into a mini cake for two. OR there is enough in the recipe to make both (I did!)

Top with crushed walnuts and lime zest

Sprinkle lime zest of the top of the muffins for a pretty and colourful effect! 

Ingredients 

(Makes around 24 mini muffin or 15 mini muffins and a mini cake or 1 big cake or 2 - 3 mini cakes!) 

• 300g of juice pulp (I used a mix of carrot, apple and lime) 
• 275ml of oat milk/ almond milk (or other non dairy milk)
• 1 tbsp of coconut oil 
• 1 tsp of vanilla extract 
• 2tsp of egg replacer + 2 tbs of non dairy milk 
• 65g of coconut flour 
• 65g of maize flour 
• 60g of brown rice flour 
• With these three flours you can just use normal flour or just one of the flour types - make sure it adds up to 190g - I use these three together because I think the flavour is the best!
• 2 tsp of baking powder 
• 3 tbs of xylitol 
• 2 tbs of coconut sugar 
• 1 stevia packet 
• 1 tsp of cinnamon 
• 1/2 tsp of ginger 
• 1/2 tsp of nutmeg
• Optional: A handful of raisins, a handful of chocolate chips, 40g of desiccated coconut etc. 

For the Cream Cheese frosting 

• 200g of soy greek yogurt (or make your own- instructions below)
• 1- 2 tbs of lemon juice (depending on how lemony you want it) 
• 1/2 tsp of vanilla extract 
• 1 packet of stevia / 1 tbs of maple syrup/ honey 

Method 

1. Pre - heat the oven to 200 degrees celsius. Grease mini muffin tin with coconut oil. Or if you are making the cake grease two ramekins, mini cake baking tins or I used circular metal ring potato pancake moulds. Use two of whatever your using for the cake so that you have two layers 
2. Combine the dry ingredients (bottom 10 ingredients on the list + desiccated coconut if using) in one bowl and combine the wet ingredients (APART FROM the egg replacer and non- dairy milk blend, don't make this blend until the very end though), which are the top 4 ingredients separately in another bowl. 
3. Once both wet and dry are separately thoroughly combined mix them both together. 
4. Mix the egg replacer with the 2 tbs of milk and knead it into the wet dough mixture. 
5. Then add your optional ingredients, e.g. the raisins/ chocolate chips 
6. Add the dough to your muffin tin or press dough into the ramekins, baking tins or metal ring moulds. Bake for 20 - 25 mins. 
7. Take out of the oven AND MAKE SURE YOU LET COOL for at least 15 mins before taking them out of the moulds. I made the mistake of trying straight away and they fell apart, however with the next batch I let them cool and they popped out really well! 

For the Cream cheese frosting 

1. To make your own greek yogurt take 250g of soy yogurt and tip it into a nut bag. Put the nut bag in a fine mesh sieve. Rest the sieve over a bowl and refrigerate overnight. In the morning you should have VERY thick greek yogurt and liquid in the bottom of the bowl. Discard the liquid and use the greek yogurt for this recipe!
2. Whip together all the ingredients in a bowl and spread on top of the mini muffins. Or put in between the two layers of the cake and on top of the cake.