Juice Pulp Buttermilk Oat Muffins

Juice Pulp Buttermilk Oat Muffins

Juicing carries many health benefits, it provides our body with a boost of vitamins and minerals from raw vegetables and fruits, especially if you are one who has trouble eating them whole each day.

When juicing, the nutrients actually carry to our bloodstream at a more rapid rate than digesting them through whole foods, making it a great energy boost for the day.

But what about the pulp? Unlike smoothies or simply eating the fruit or vegetable whole, it creates waste. If you are making a sweeter juice, the pulp works perfectly in baking. You can make cakes, cookies, but my favourite of course, are muffins!

This buttermilk oat batter is one that I have used for years and it is always my go to. It is super moist, as the oats soak up the buttermilk. I have recently adapted them into a vegan batch and I honestly cannot tell the difference.

Here are a few swaps that I make:

Eggs: Use a flaxseed egg. When it comes to cakes and muffins, you really won’t notice the change in texture when using flaxseed eggs. They don’t help the batter rise, but it acts as a binder just like an egg would. You can add an extra teaspoon of baking powder to help leven the batter if you are concerned it won’t rise.

How to make a flaxseed egg:

Whisk together 1 tbsp of ground flaxseed (not whole seeds) with 2 1/2 tbsp room temperature water and let it sit for at least 5 minutes, or up to 30 in the refrigerator.

Buttermilk: Here’s the thing, I don’t buy buttermilk, like ever, I just make my own. I also don’t drink cow’s milk, therefore I use whatever plant-based milk I have on hand. I prefer almond or soy, but you could definitely use other options as well.

Juice Pulp Buttermilk Oat Muffins

Serving Size:
12 muffins
35 minutes prep (30 are inactive)
15-20 baking time


  • 1 cup of organic rolled oats
  • 1 cup of buttermilk (see notes on how to make a plant based version)
  • 1/2 cup of coconut palm sugar
  • 1 1/2 cups of whole wheat flour
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 teaspoon of baking powder
  • 1/2 cup of avocado oil (or any neutral oil)
  • 1 flaxseed egg
  • 1 cup of fresh juice pulp
  • 1 lemon, zested


  1. Combine the oats and the buttermilk in a mixing bowl and let it sit for at least 30 minutes to an hour.
  2. Preheat oven at 400 degrees.
  3. Sift flour, salt, baking soda and baking powder.
  4. Add the flaxseed egg, sugar and oil in separately into the oat-buttermilk mixture. Stir well after each addition.
  5. Stir in the dry ingredients.
  6. Combine juice pulp and lemon zest in batter.
  7. Line your muffin tin and add the batter, 3/4 full.
  8. Bake in the oven for about 15-20 minutes at 400 degrees (really depends on your oven, once they are golden they are ready)

Antonietta Ferretti
Antonietta Ferretti

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