2 handfuls of juice pulp - works best with 2 juiced
Apples, 1 beetroot, knob of ginger and roughly 3
Juicer for the pulp
Preheat oven to 180C. In a bowl mix the flour, salt, baking powder, cinnamon, nutmeg. Next add the banana, juice pulp, yoghurt, vanilla and honey and stir to combine. Mix in enough almond milk until it forms quite a thick batter.
Spoon the batter into greased muffin tins, sprinkle in oats and cook for 25-30 minutes until a skewer inserted comes out clean. NB. They won't rise quite as high as traditional muffins due to the ingredients.