Low-Fat Veggie Muffins

By Katherine Lawrence | January 22, 2013

These wholesome muffins double as a quick, easy snack or nutritious, fiber-filled 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:

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.
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.
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.

Photo: Katherine Lawrence

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