CARROT APPLE ZUCCHINI MUFFINS WITH CREAM CHEESE FROSTING

Name: CARROT APPLE ZUCCHINI MUFFINS WITH CREAM CHEESE FROSTING
Prep time: 15 min
Cook time: 25 min
Yield: 12 people
Ingredients: 1 cup all-purpose flour; ½ cup whole wheat flour; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon salt; ½ cup brown sugar; 2 large eggs; ⅓ cup vegetable oil; 1 teaspoon vanilla extract; ½ cup unsweetened applesauce; ½ cup grated carrot; ½ cup grated zucchini; ½ cup grated apple; ¼ cup chopped walnuts or pecans; 4 oz cream cheese; 2 tablespoons unsalted butter; ½ teaspoon vanilla extract; 1 cup powdered sugar

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Prep Time
15 mins
Cook Time
15 mins
Servings
12 people
Calories
250 kcal
Course
Breakfast
Cuisine
American

CARROT APPLE ZUCCHINI MUFFINS WITH CREAM CHEESE FROSTING

Iris Warren

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These Carrot Apple Zucchini Muffins are soft, moist, and packed with fresh veggies and fruit for natural sweetness. Topped with a rich cream cheese frosting, they make the perfect breakfast treat or dessert!

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Ingredients

Servings

For the Muffins:

1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
½ cup brown sugar packed
2 large eggs
⅓ cup vegetable oil or melted coconut oil
1 teaspoon vanilla extract
½ cup unsweetened applesauce
½ cup grated carrot
½ cup grated zucchini squeezed dry
½ cup grated apple peeled and squeezed dry
¼ cup chopped walnuts or pecans optional

For the Cream Cheese Frosting:

4 oz cream cheese softened
2 tablespoons unsalted butter softened
½ teaspoon vanilla extract
1 cup powdered sugar

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Instructions

Step No.1: Preheat Oven

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease with cooking spray.

Step No.2: Mix Dry Ingredients

In a large bowl, whisk together flours, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step No.3: Mix Wet Ingredients

In another bowl, whisk brown sugar, eggs, oil, vanilla, and applesauce until smooth.

Step No.4: Combine and Add Veggies

Slowly mix the wet ingredients into the dry ingredients, stirring until just combined. Gently fold in carrot, zucchini, apple, and nuts.

Step No.5: Bake Muffins

Divide batter evenly among the muffin cups, filling about ¾ full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Step No.6: Cool and Frost

Let muffins cool completely before frosting.

Step No.7: Make Cream Cheese Frosting

Beat cream cheese and butter until smooth. Add vanilla and powdered sugar, mixing until fluffy. Spread or pipe onto muffins.

Notes

Squeeze the zucchini and apple well to remove excess moisture for fluffy muffins.
Make them healthier: Swap half the oil for Greek yogurt or more applesauce.
Storage: Store in an airtight container in the fridge for up to 3 days.
No Frosting? Sprinkle with powdered sugar instead!
Gluten-Free Option: Use a 1:1 gluten-free flour blend.
Raisin Muffins: Add ¼ cup raisins for extra sweetness.