Description
Deliciously moist and nutritious muffins made with carrots, apples, and zucchini, topped with cream cheese frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup applesauce
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1 cup grated zucchini
- 1 cup grated apple (peeled and cored)
Instructions
- Start by preheating your oven to a cozy 350°F (175°C). Line your muffin tin with paper liners or lightly grease each cup.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ginger.
- In another bowl, combine the granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract. Whisk until smooth.
- Gradually add your dry ingredients to the wet ingredients, stirring carefully until just combined. Gently fold in the grated carrots, zucchini, and apple.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Allow to cool before transferring to a wire rack.
- Meanwhile, prepare the cream cheese frosting by beating softened cream cheese and unsalted butter until smooth. Gradually add powdered sugar and vanilla extract until fluffy.
- Once muffins are cool, frost each muffin with cream cheese frosting and enjoy!
Notes
Store leftover muffins in an airtight container. These muffins can be made ahead of time and stored.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Calories: 210 kcal
- Sodium: 150 mg
- Protein: 3 g