Dairy-free, grain-free AND paleo muffins made with carrot, ginger and apple juice pulp. No sugar!
Add the cinnamon, cloves, allspice, salt, vanilla liquid stevia, baking soda, baking powder, and coconut flour. Periodically, stop the food processor to scrape the bowl with a spatula. Keep mixing the batter until the mixture is thoroughly incorporated. It will be very thick. Once the batter is mixed, scoop it into a large mixing bowl.
To the mixing bowl, add the chopped walnuts or pecans, and the shredded coconut. You an also add chopped, dried fruit, if you want to. Using a wooden spoon or spatula, incorporate the nuts, coconut, and dried fruit into the batter.
Top each muffin with some nuts, before you bake them. Place the muffin trays into the preheated oven for 30-35 minutes.
Juice Pulp - You can freeze carrot, apple, ginger juice pulp, in large plastic bags, in 3-cup portions. When you're ready to make muffins, just place the frozen juice pulp in a pan, and place it in the preheated oven. It will thaw in about 4-5 minutes.
Stevia - You can substitute 2 tablespoons of coconut sugar for the vanilla liquid stevia.
Storage - Do not store these muffins in a tightly sealed container. They are too moist. Just place them on a plate, covered loosely by plastic wrap.