What's In These? Confetti Blueberry Muffins

After juicing apple, kale, and carrots, I had a colorful array of pulp left in the catcher. It was so pretty: bright orange, deep green, and pinkish white stripes, I did not want to throw it in the trash. But even our pet bunny won't eat juice remains.

I decided to use the colorful palette in my blueberry muffins. The result was a dense, moist, fruity version which didn't rise as high as an ordinary muffin. It looked like there was confetti inside, causing my children to ask "What's in these?" They are slightly surprising, but very tasty.
Bonus fiber and vitamins probably increased the nutritional value, and they are low in fat because I don't use margarine or oil, but I didn't analyze them.
I just ate them. The muffins taste fine right out of the oven, but even better toasted with a swipe of tofu cream cheese.

Vegan Confetti Blueberry Muffins
(makes 12)

1/2 c. unsweetened applesauce
1 cup pulp from apples, carrots and kale
1 cup brown sugar
1/2 tsp apple cider vinegar
1 tsp. vanilla extract
1 cup whole wheat flour
1 tablespoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup coconut milk
2 cups frozen blueberries

1. Preheat oven to 350 degrees F.
2. Line muffin cups with paper or grease.
3. Mix all ingredients together until moistened. The consistency will be thick and slightly wet, like cookie dough
4. Scoop into muffin cups, filling 3/4 of the way.
5. Bake for about 35 to 40 minutes.
6. Cool.