Ever wonder what to do with the pulp in the juicer?

Yeah, me too.

Almost 5 years ago, we honeymooned in Tahiti where we had fresh pineapple juice about 2 times a day for 12 days straight. To call it juice from the Gods would be an understatement. That stuff was incredible. Needless to say, we bought a juicer pretty soon after getting home for the sole purpose of juicing pineapple. It doesn’t compare but it sure beats some store bought Dole.

Until this past week, I’ve always thrown the pulp out and cringed each time. I hate throwing food out. Even pulp. It just bothers me to the core. I’m the kind of person that cuts mold off cheese, doesn’t pay attention to expiration dates and will eat leftovers weeks after they’ve been in the fridge. Throwing away pulp irks me.

Sometime last week, Ulysses decided to juice the pineapple we had in the house. I was sitting on the couch as he was cleaning the juicer when he said “we should do something with this pulp.” Now, don’t think he had any brilliant ideas of what to actually do with the pulp, that was just his indirect way of saying “you should do something with the pulp.”

Challenge accepted.

These muffins taste like a healthy version of a pineapple upside down cake + a carrot cake. Besides the pineapple keeping them super moist, it acts as a natural sweetener as well. There’s no sugar in these, just an 1/8 cup of maple syrup.

Whole wheat, pineapple, shredded carrots, raisins….they’re practically a health food!

Although, I promise they don’t taste like one.

I can now sleep again at night knowing no pulp has gone wasted.