Juicer Muffins with Chocolate Glaze

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  • Recipe course: Desserts

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"I always feel guilty dumping the pulp from my juicer into the compost bin, which is why I thought the moist pulp would be the perfect addition to a breakfast muffin. So here goes: these are what I deem THE BEST JUICER MUFFINS in the world – tried and tested by me, my family and my dog.
 We approve – let’s hope you do too!" - Donal Skehan - www.donalskehan.com


Makes 12 muffins
125g plain flour
75g wholemeal flour
200g rolled oats
3 tbsp sunflower seeds
1 tsp baking powder
1 tsp salt
75ml date syrup
250ml nut or soya milk
2 large eggs
2 bananas, mashed
150g juicer pulp
3 tbsp coconut oil, melted

For the chocolate glaze
3 tbsp raw cacao powder
2 tbsp honey 100g coconut oil, melted
Pinch of sea salt
2 tbsp raw cacao nibs or bee pollen, to decorate


Chef Sense/ Other Chef or Major model

AT641 Juicer Attachment

Preheat the oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.Mix all the dry ingredients together in a large mixing bowl and make a well in the centre. In a large measuring jug, whisk together the date syrup, milk, eggs, bananas, juicer pulp and coconut oil. Pour the wet ingredient mixture into the dry ingredients and fold through until just combined.Divide the mixture between the individual muffin cases and bake for 25 minutes, or until they have risen and a skewer inserted in the centre comes out clean. Allow the muffins to cool completely on a wire rack while you prepare the glaze.

In a bowl, whisk together the cacao powder, honey and coconut oil until you have a smooth mixture. If the coconut oil is still warm allow the mix to cool slightly before glazing. Spread each muffin with a heaped teaspoon of the glaze and sprinkle with sea salt, cocoa nibs or bee pollen.The muffins will keep for 5 days in an airtight container.

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