"Recycled" Muffins & Valentine Fun

A dear friend of mine told me how not to waste all the pulp you get from juicing.


So today I gave it a go, making these uber healthy muffins.


I tried to be super stealth and not let anyone see the ingredients.


Because around here if they know what went in


they automatically say they don't like it.


But alas three out of four gave it rave reviews.


The littlest two liked them, especially with some butter 


(which by the way, kept on accidentally coming out looking like a heart... very apropos).


Daddy woofed down SIX of them.  But he said he was hungry.


The big boy of our family when asked if he liked them answered,


"They were great.  But that stuff inside made them gross."


I call that a mixed review. ;)


But never-the-less, they scooped them up and they're gone.


And they had a hearty, healthy, veggie filled, gluten-free breakfast. 

Here's the Recipe

Veggie Puree Muffin

1/2 cup Coconut Flour

1/4 tsp. Sea Salt

1/4 tsp. cinnamon

3 eggs

1/4 cup coconut oil

1/4 cup honey

1 Tbsp. vanilla

3 cups veggie pulp

1 cup pineapple pieces

1 cup slivered almonds


Mix well.  
If using frozen pineapple bits, mix all other ingredients first, 
before folding in the pineapple.
Preheat oven to 350 and cook for 35 min. or until firm.
(let sit for awhile to firm up... I did find mine to be a little crumbly, 
but they were great on a plate with butter.  
I used cupcake wrappers when baking.
Oh and I substituted sunflower seeds for the almonds because it's what we had on hand.

Meanwhile... we're busy here finishing up Valentine's cards.


I scanned in the girl's drawings and we're attaching little rollo candies as the sun 


for Ava's kindergarten friends.

and little bug and butterfly stickers for Audrey's preschool friends.

Happy Sunday everyone!