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)
Rate Recipe: 
Contributed By: 
Katherine Lawrence
Cooking instructor, VegNews TV chef, and proprietor of www.plantbasedhealth.com

Ingredients

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.

13
cup
hot water
(80
mL)
14
cup
ground (milled) flaxseed
(28
g)
13
cup
agave nectar
(80
mL)
2
tablespoons
maple syrup
(30
mL)
1
teaspoon
vanilla
(5
mL)
12
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 34
cups
whole-wheat pastry flour
(210
g)
Directions: 
  1. Preheat oven to 350°F.
  2. In a small cup add water and flaxseed, stirring with a fork. Let sit for 5 minutes to allow mixture to thicken.
  3. 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.
  4. In double walled bowl, combine flour, baking powder, cinnamon and salt. Add wet ingredients to the dry ingredients and stir to combine.
  5. Divide batter evenly into muffin cups and top with walnuts.
  6. Place muffin cups on baking sheet and bake for 25 - 35 minutes or until a toothpick inserted comes out clean.
Nutritional Information per Serving
Calories: 
157
Total Fat: 
5g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
188mg
Total Carbs: 
21g
Dietary Fiber: 
4g
Sugar: 
5g
Protein: 
4g

Directions

Reviews

Submitted by Sandra DeSmedt on

These muffins were moist and good, though a bit dense.  I made them in mini-muffin tins and topped each with a pecan half - very cute.  I made them for a snack that I brought to a contra dance, and they were a big hit.  The other ladies appreciated that they weren't overly sweet.