Low-Fat Veggie Muffins
Packed with fresh veggies, these wholesome muffins are a quick, easy snack to make for breakfast.
Healthy, low-fat alternatives to morning muffins, these treats from VN contributor Katherine Lawrence are loaded with carrots, zucchini, and apples for a simple snack or to-go breakfast.
Makes 12
What You Need:
1/3 cup hot water
1⁄4 cup ground flaxseed
1/3 cup agave nectar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 cup applesauce
1 cup grated zucchini
1 cup grated carrot
1 grated apple
1-3⁄4 cups whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1⁄2 cup chopped walnuts (optional)
What You Do:
1. Preheat oven to 350 degrees. In a small cup, add water and ground flaxseed, stirring with a fork. Let it sit for 5 minutes, until mixture thickens.
2. In a small bowl, combine agave nectar, maple syrup, vanilla, and applesauce. Add in zucchini, carrot, and apple. In a medium bowl, combine flour, baking powder, cinnamon, and salt. To agave mixture, add flaxseed mixture and stir to combine. Mix dry ingredients to wet, and stir to combine.
3. Divide batter evenly into muffin tins and top with walnuts, if using. Bake for 25 to 35 minutes or until a toothpick inserted comes out clean.
Click here to watch Katherine Lawrence make these muffins on VegNews TV.
Vegan Seared Watermelon Niçoise Salad {Recipe}
Watermelon steps in for tuna in this inventive, mouthwateringly juicy dish.
Read More »
Real Deal Vegan Mac and Cheese {Recipe}
This award-winning mac and cheese combines Miyoko's mozzarella, miso, and coconut milk for an ultra-creamy cheese sauce you’ll swear is the real deal.
Read More »
Vegan Rocky Road Fudge {Recipe}
This chocolate fudge dotted with marshmallows and walnut is rich, decadent, and one of our favorite all-time candy recipes.
Read More »
The Ultimate Vegan Breakfast Skillet {Recipe}
Roasty potatoes, a mountain of tofu scramble, hot sauce, and avocado all served crisp in a skillet? Brunch is served.
Read More »
More Flashbacks
- Beefy Vegan Beet Burgers {Recipe}
- Pulled Barbecue Jackfruit Sandwich with Grilled Pineapple {Recipe}
- Vegan Chocolate Matcha Bars {Recipe}
- Vegan Breakfast Biscuits {Recipe}
- Mini Blueberry Cheesecakes {Recipe}
- Vegan Chimichurri Sweet Potato Bowl {Recipe}
- The Best Vegan Blueberry Cheesecake {Recipe}
- Vegan Southern Buttermilk Biscuits {Recipe}
- 5 Easy Vegan Meals to Make on a Weeknight
- Gluten-Free Vegan Pizza Wraps
- Vegan Loaded Fries Supreme {Recipe}
- Vegan Black & White Sushi Rolls {Recipe}
- Vegan Cashew Ricotta Stuffed Shells {Recipe}
- Vegan Overnight Apple Ginger Muesli {Recipe}
- Peach Cobbler Parfait with Whipped Caramel Sauce {Recipe}
- Cardamom Lemon Cream with Blackberries {Recipe}
- Vegan Lemon Meringue Pie Tarts {Recipe}
- 7 Vegan Sandwich-and-Tea Pairings for a Spring Tea Party
- Vegan Matcha Pudding {Recipe}
- Early Spring Pasta Salad
