Katherine Lawrence
Low-Fat Veggie Muffins
These wholesome muffins double as a quick, easy snack or nutritious, fiber-filled breakfast.
October 14, 2013
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.
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