Veggie Confetti Muffins

Jun 4 2010 | by Katherine Lawrence | 19 Comments » |

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Veggie Confetti Muffins

1/2 c. Apple Sauce
1/3 c.  Agave Nectar
2 T. Maple Syrup
1 c. grated Carrot
1 c. grated Zucchini
1 diced Apple
1 1/2 c. Whole Wheat Pastry Flour
1/4 c. ground Flax Seed
2 t. Baking Powder
1 t. Cinnamon
1/2 t. Salt
1 c. chopped Walnuts

Heat oven to 375 Degrees.
Mix agave nectar, maple syrup & applesauce in a small bowl.
Mix in zucchini, carrot & apple.
In another bowl mix flour, flax seed, baking powder, cinnamon, and salt.
Add dry mixture to the wet mixture and stir well.
Place into muffin tins.
Top with chopped walnuts.
Bake for approx 25 min.

These muffins are moist and delicious!  The flax and walnuts provide omega-3s, while folate, beta-carotene, vitamin A and fiber are provided by the vegetables.  *Flax seeds are a great substitute for eggs in baked pastries.*

Submitted by Katherine Lawrence (www.plantbasedhealth.com), cooking instructor for The Cancer Project.

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19 Responses to “Veggie Confetti Muffins”

1. 
   rachel Says:

   June 26th, 2010 at 12:16 pm

   hello my name is rachel and i just wanted to tell you that i love all your recipes!!! Only one problem. I wish you had the nutritional facts listed. Maybe I’m missing something and you might tell me where they are. Thank you sooo…much! keep doing what your doing because you have truly made a difference in my life:) **rachel**
2. 
   Katherine Lawrence Says:

   June 28th, 2010 at 11:32 am

   Hi Rachel,

   Thank you – I’m glad you like the recipes! I do not have the nutritional analysis for all of the recipes, but here is the information for the Creamy Cruciferous Risotto. I wil be sure to include it in future recipes if I have had them analyzed. Thanks, Katherine

   Per serving (1/4 of recipe):

   256 calories
   2.2 g fat
   0.4 g saturated fat
   7.4% calories from fat
   0 mg cholesterol

   11.3 g protein
   50.8 g carbohydrate
   5.7 g sugar
   10.5 g fiber

   604 mg sodium
   88 mg calcium
   2 mg iron
   57.9 mg vitamin C
   393 mcg beta-carotene
   0.4 mg vitamin E
3. 
   Jitka Says:

   July 5th, 2010 at 10:59 am

   Hello Susan,
   i’ve made these a few times now and i love them (maybe a bit too much I was just wondering about one thing – when I bake them, they rise and look like regular muffins, but eventually they kind of deflate and end up not having that typical muffin top that most people love any advice on what I may be doing wrong?

   Thank you!
   Jitka
4. 
   Katherine Lawrence Says:

   July 5th, 2010 at 6:56 pm

   Hi Jitka,
   I’m glad you like the muffins… I know what you mean about them deflating and I’m not really sure what to do about it I thinking using “Egg Replacer Powder” might make them more airy. I’d use the equivalent for 2 eggs in the recipe and see what happens. I’ll try to make them again using the Egg Replacer once I get some free time. Thanks! -Katherine
5. 
   Jaclyn Says:

   July 23rd, 2010 at 8:32 am

   I haven’t tried this recepie yet but I will tonight, and when doing muffins try not to mix the wet mixture with the dry mixture too well, it should always be clumpy and still “dry”. That should lift the muffins up. I only know this because I used to be baker!

   Hope it works!
6. 
   laloofah Says:

   August 22nd, 2010 at 1:46 pm

   We had these while on vacation at Elm Cottage B&B in Searsport, ME last month, and I’ve made them twice since returning home! They’re indeed moist and delicious, and I have not experienced the “deflating” problem, despite making no adjustments for baking them at our high (5500′) altitude.

   Organic apples have been cost prohibitive here lately, so I substituted an organic pear. (Yum!) I also used half agave nectar/half sucanat, which I we thought added even more flavor. And in an effort to preserve my walnut stash for another recipe, I combined coarsely chopped pecans and walnuts for the topping. Delicious! We adore muffins, and this is a new favorite!
7. 
   Jill ovnik Says:

   August 28th, 2010 at 12:27 pm

   Hi Katherine!

   I would try mixing flax with some water and letting it gel up a bit like egg- then add?
   Just a thought. Jill
8. 
   Kim von See Says:

   November 13th, 2010 at 12:38 pm

   Katherine,
   These sound delicious! I’m considering making them for a potluck, but I want them to be smaller and more snack-sized. Would adjustments need to be made to the baking time and temperature if they were baked in the tiny muffin tins?
   Thanks!
   -Kim
9. 
   Katherine Lawrence Says:

   November 13th, 2010 at 2:34 pm

   Hi Kim,
   I hope you enjoy these! If you use the tiny muffin tins, I would start with 12 minutes at 350 degrees. Then, insert a toothpick in the center to see if they’re cooked through. If not, add 3 minutes at a time.
   Thanks! – Katherine
10. 
    Mary Way Says:

    December 29th, 2010 at 10:51 am

    Hi Katherine: I would love to try these muffins. Do you think they would freeze OK? My mornings are very short on time. Also, do you have the calorie information for one muffin? Thank you very much.
11. 
    Katherine Lawrence Says:

    December 30th, 2010 at 9:41 am

    Hi Mary,
    Yes, these muffins freeze well. I apologize, I have not had time to calculate the caloric information for them. Sparkpeople has a good tool for it, but I am behind on getting my recipes in. If I get a chance to, I will let you know. Happy New Year!
12. 
    Frankie Says:

    February 4th, 2011 at 2:45 pm

    Hello – what is the nutritional information for the veggie confetti muffins.
13. 
    Ellie Says:

    July 7th, 2011 at 6:54 pm

    Hi Katherine,
    I have a nut allergy and was wondering if you have a recommendation for replacing the walnuts? Thanks very much
14. 
    Katherine Lawrence Says:

    July 8th, 2011 at 10:34 am

    Hi Ellie,
    The walnuts are just sprinkled on top, so it doesn’t change the flavor much to leave them off. Several times I’ve just been out of walnuts and made the muffins without them and they’re still delicious! If you wanted something crunchy, you coudl always sprinkle whoel flax seeds on top just before baking. Thanks, Katherine
15. 
    Marie Says:

    December 15th, 2011 at 3:43 pm

    Hi,

    Just checking if the calories for this recipe was calculated yet.

    Thanks,
    Marie
16. 
    Susan Says:

    May 27th, 2012 at 9:14 am

    Hi, Can you tell me the nutritional content of these muffins please?
17. 
    Valerie Says:

    June 22nd, 2012 at 9:28 pm

    Has anyone tried a non-wheat substitution for this recipe?
18. 
    Eva B Says:

    October 9th, 2012 at 6:07 pm

    I used all purpose GF flour and teff flour and they turned out great!
19. 
    Crystal Says:

    April 14th, 2013 at 7:48 am

    Hello! I make these muffins in my Montessori toddler community (without the walnuts due to an allergy in one of the children). The children LOVE these muffins and enjoy the work of stirring the thick batter. It’s a terrific way to incorporate veggies and fruits for children who are wary to try them separately. Thanks for sharing this terrific recipe!

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