Dining In - Low-Fat Veggie Muffins

Low-Fat Veggie Muffins - VegNews 

Vegan Muffin with Zucchini, Carrots & Apple

I've never been a big fan of muffins. For a breakfast food, they are surprisingly full of empty calories and fat. I would much rather indulge in a cupcake than a muffin. These muffins, on the other hand, sneak in vegetables and are low in fat! Don't expect them to taste like apple strudel, you will be disappointed. The subtle sweetness comes from apples, applesauce, maple syrup and agave, better sources than white sugar. Using flaxseed for an egg substitute, and adding in applesauce give the muffins a very moist dense texture. I ate these for a quick breakfast and a midday snack. If you choose to add walnuts, you'll get the added nutrients and protein. You can find the full recipe here on VegNews. 


1/3 hot water
1/4 ground flaxseed
1/3 cup agave syrup
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 cup applesauce
1 cup grated zucchini
1 cup grated carrots
1 cup grated apple
1 3/4 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup walnuts (for topping, if desired)

Preheat oven to 350 degrees. Prepare a one-dozen muffin pan with liners or lightly grease.

In a liquid measuring cup combine hot water and flaxseed. Set aside and allow to thicken for 5 minutes. 

In a medium bowl combine agave, maple syrup, vanilla, and applesauce. Next add the grated zucchini, carrots, and apple and stir. 

Vegan Low-Fat Veggie Muffins

In a separate medium bowl combine flour, baking powder, cinnamon, and salt. Pour in the wet ingredients and stir until combined. 

Scoop batter into the dozen muffin cups. Sprinkle walnuts on top. Bake for 25-35 minutes.