Juice Pulp Muffins

Preheat the oven to 350ºF (180ºC).

Make the flax eggs: combine the flax meal with the water and set aside for 10 minutes to gel.

In a large bowl, combine the milk, maple syrup, flax eggs, applesauce, fruit and vegetable pulp, apple cider vinegar, and vanilla. Stir for about 30 seconds, until well-combined.

Add the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir for about 30 seconds, until combined.

Grease a 12-cup muffin tin with nonstick spray. Then, fill each cup with the batter about ¾ of the way full. Sprinkle the tops with oats.

Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Let cool for at least 15 minutes, then serve.

Enjoy!