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Carrot Apple Zucchini Muffins Recipe with Frosting

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Welcome to our kitchen! Today, we’re diving into a deliciously moist and flavorful treat that’s perfect for any occasion – Carrot Apple Zucchini Muffins with Cream Cheese Frosting. These muffins are a delightful combination of fresh vegetables and fruits, making them a nutritious and tasty option for breakfast, snack, or dessert. Let’s get started!

Ingredients

  • For the Muffins:
  • For the Cream Cheese Frosting:
  • Feel free to make substitutions as needed. For a gluten-free version, you can use a 1:1 gluten-free flour blend. If you’re looking to reduce sugar, consider using a sugar substitute like stevia or monk fruit sweetener.

Instructions

  1. Prepare the Muffins:Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.In a large bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.In another bowl, combine the granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract until well mixed.Gradually add the dry ingredients to the wet ingredients, stirring until just combined.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 into the center comes out clean.Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  2. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  3. In a large bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. In another bowl, combine the granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract until well mixed.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Fold in the grated carrots, zucchini, and apple.
  7. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the Cream Cheese Frosting:In a medium bowl, beat the softened cream cheese and butter until creamy and smooth.Gradually add the powdered sugar and vanilla extract, beating until smooth and well combined.
  11. In a medium bowl, beat the softened cream cheese and butter until creamy and smooth.
  12. Gradually add the powdered sugar and vanilla extract, beating until smooth and well combined.
  13. Assemble the Muffins:Once the muffins are completely cool, spread or pipe the cream cheese frosting over the top of each muffin.Optionally, garnish with additional grated carrots, zucchini, and apple for a decorative touch.
  14. Once the muffins are completely cool, spread or pipe the cream cheese frosting over the top of each muffin.
  15. Optionally, garnish with additional grated carrots, zucchini, and apple for a decorative touch.

Notes

Ensure your grated vegetables and fruits are well-drained to avoid excess moisture in the batter.
For a more intense flavor, let the batter rest for about 10 minutes before baking.

Find it online: https://www.delicetreats.com/carrot-apple-zucchini-muffins-recipe-with-frosting/