Low-Fat Veggie Confetti Muffins
Prep:
10 minutes
Total:
35 minutes
Makes:
12 muffins
Utensil:
Saladmaster Food Processor
3.5 Qt. Double Walled Bowl
medium mixing bowl
Cookie Sheet (12 ½ x 15 ½)
Contributed By:
Katherine Lawrence
Cooking instructor, VegNews TV chef, and proprietor of www.plantbasedhealth.com
Recipe Description:
Packed with fresh veggies, these wholesome muffins are a quick and easy snack to make for breakfast or to take along as a snack.
1⁄3
cup
hot water
(80
mL)
1⁄4
cup
ground (milled) flaxseed
(28
g)
1⁄3
cup
agave nectar
(80
mL)
2
tablespoons
maple syrup
(30
mL)
1
teaspoon
vanilla
(5
mL)
1⁄2
cup
applesauce
(128
g)
1
cup
zucchini, grated, use Cone #1
(110
g)
1
cup
carrots, grated, used Cone #1
(138
g)
1
apple, grated, use Cone #1
1 3⁄4
cups
whole-wheat pastry flour
(210
g)
Directions:
- Preheat oven to 350°F.
- In a small cup add water and flaxseed, stirring with a fork. Let sit for 5 minutes to allow mixture to thicken.
- In a medium bowl, combine agave nectar, maple syrup, vanilla, and applesauce. Stir in zucchini, carrot, and apple. Add flaxseed mixture, stir to combine and set aside.
- In double walled bowl, combine flour, baking powder, cinnamon and salt. Add wet ingredients to the dry ingredients and stir to combine.
- Divide batter evenly into muffin cups and top with walnuts.
- Place muffin cups on baking sheet and bake for 25 - 35 minutes or until a toothpick inserted comes out clean.