Wednesday, October 27, 2010

Recipe for Banana-Carrot Pulp-Cranberry Gluten-free Muffin Tops (and Vegan Too)

Are you looking for a way to use up all that carrot pulp (besides composting) that comes as a result of juicing? Here is a delightful recipe for a soft cookie/muffin top that is sweet and piquant and pretty healthy (as cookies go).  BEWARE: You must do the Flax Seed Egg Replacer about an hour in advance of the rest of the recipe.

3 C. organic Carrot Pulp
3 C. organic Quick Oats/Oat Flour Mix (I just throw the Oatmeal in the Vitamix) (I have also used part Quinoa flour-- also whirred up in my Vitamix)
1 T. Arrowroot Powder
2 tsp. Celtic Sea Salt
1 1/2 C. organic Cane Sugar (or similar sweetener)
2 tsp. Baking Soda
2 T. Cinnamon
1 C. organic Thompson Raisins
3 C. Mashed Banana AND oil to top up (such as Olive Oil)
6 T. Flaxseed Egg-Replacer (*See recipe below)
Drops of Young Living Thieves and Ginger Essential Oils (optional)
1/2 Bag fresh Cranberries

1. Preheat oven to 350 degrees Fahrenheit.  I use a silicone mat on a cookie sheet (no greasing of pan required) but grease up a pan otherwise.  Make up Flaxseed Egg Replacer if you haven't done so already:

The Recipe: Flaxseed Egg-Substitute

  • 1/2 cup flaxseed
  • 1 1/2 cup water


  1. Grind flaxseed to a fine powder in an electric coffee grinder.
  2. Mix flaxseed and water in blender and blend on high for 2 minutes.
  3. Chill for 1 hour to set up. It can be used now, but it has a more egg-like consistency if allowed to chill.
  4. Keep refrigerated up to 3 days

2. Use a wooden spoon to combine the Carrot Pulp, Oats/Oat Flour Mix, Arrowroot powder, Sugar, Celtic Sea Salt, Baking Soda and Cinnamon in a large mixing bowl.
3. Add in Thompson Raisins and stir until consistent texture
4. Mash about 5 ripe bananas and add in oil until the combo makes 3 Cups (or whirr the bananas in the Vitamix and then add in oil)
5. Make a hole in the dry ingredients and add in the banana-oil  and  flaxseed egg replacer.  Add in other spices (including a couple of drops of essential oils, if using).  Stir.
6. Add in fresh cranberries.
7. Mound in cookie shapes on the pan.  Bake for about 10-20 minutes (depends on oven??)  Take out just before they look ready.  Cool on racks.
 Flaxseed Egg Substitute Recipe: Heart Healthy Egg-Free Alternative High Fiber Omega-3 Fatty Acids 


  1. Hi! Thanks for stopping by my blog today!

    Question for you. I saw that you made my recipe using quinoa flour. Do you just take quinoa from the box and blend it until it resembles flour?

    My e-mail is

    Thanks so much!

  2. Hi Jenn, pleasure is mine... always looking for great gluten-free recipes and I love quinoa. Maybe because we grow quite a lot of quinoa in western Canada we are able to buy it (organic) in bulk here so that is what I used to make the flour in my Vitamix-- same as what you get in the box I am assuming! ~Cynthia

  3. Cynthia,

    I tried this recipe and loved it. I was so excited to share with my friends and family. I posted the recipe on my blog. With reference to your site and giving you full credit. After I did it I though I better make sure it is okay with you. Please let me know if its a problem.

    Here is the link to my post about your cookies.


    1. I am good with this Chelsea. Happy you liked the recipe!


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