I’m still a novice juicer, but I’m getting more and more into it. Since deciding to make my diet more vegan, I’ve had to rethink breakfast and how that’s going to work for me in the busy school year. I want a healthy vegan breakfast that I can prepare on Sundays, will hit right on the glycemic index, and ideally provide 2 servings of fruits and veggies. I also want it to be delicious. And easy. Am I crazy?
Well, this juice-pulp muffin combo here hit all the markers. The citrus kale juice was delicious! I spread it over 4 servings (about 1/2 pint each), mixing it about half and half with unsweetened coconut milk for some healthy fat. I added a couple tablespoons of chia seeds as well to each serving; I love how the seeds absorb the liquid and become almost like little tapioca balls over night. For the next couple days, Kenny and I enjoyed a serving of the juice in the morning, a muffin made from the pulp, and a banana. Delicious, easy, and 2 servings of produce right away. Not crazy!
There’s nothing better than a breakfast like this. I feel great, and notice I eat better throughout the day too. This breakfast fills you up and keeps you full for about 4 hours, which I love. Don’t you hate when you’re hungry an hour after eating? Plus, there’s all the health benefits from the ingredients: antioxidants and vitamins from the juice, pulp, and coconut milk. There’s fiber from the seeds, more vitamins from the goji berries, the applesauce. So much goodness in a simple pairing. I’m not missing animal products at all!
Although not vegan, I’ve created another juicer-pulp combo in these amazing spiced beet berry donuts and their accompanying beet berry juice. So, so good! Other favorite healthy muffins are multi-grain pumpkin muffins and these wonderful green goddess muffins, made with avocado and matcha. They are all easy to prepare on a Sunday, and you’ll be thanking yourself all week!
Citrus Kale MuffinsPrint Recipe
- 3 cups packed torn kale leaves
- 1 orange
- 1 grapefruit
- 1 lemon
- 2 inches ginger
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 2 teaspoons baking soda
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cardamom
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup apple sauce
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup canola oil
- One 14-ounce can crushed pineapple, drained
- 1 cup shredded dried coconut
- 1/4 cup flax seed
- 1/4 cup pumpkin seeds or chopped nut of choice
- ¼ cup goji berries
- About 2 tbsp turbinado sugar
Remove tough stems from kale and tear leaves. Remove skin and pith from grapefruit, orange, and lemon. Peel the ginger. Juice, reserving about 2 cups of the pulp. See above post for ideas for juice use.
Preheat the oven to 350F. Line or grease tins. Combine the flours, baking soda, powder, coriander, cardamom, and salt. Mix. In another medium bowl, whisk apple sauce and oil to combine. Add sugar and continue mixing until combined as best you can. Pour into dry ingredients, stirring to combine. Do not over mix! Drain the can of pineapple of it's liquid. Add in pulp, coconut, flax, seeds, berries and pineapple into the bowl. Stir to combine, again being careful not to over mix. Divide equally among 22 liners, filling about 3/4 the way.
Sprinkle with turbinado sugar. Bake for 18 - 20 minutes, making sure to alternate the pans' location in the oven halfway through.
Allow to cool on a wire rack before storing.
I like to enjoy this juice mixed half and half with coconut milk. Muffins can be kept in an airtight container at room temperature for 5 days. They keep longer in the fridge, and can be frozen for up to 3 months.