Ingredients
Scale
- 1 cup grated carrot (about 2 medium carrots)
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 3/4 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/3 cup light olive oil or vegetable oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 4 ounces light cream cheese, softened
- 2 tablespoons granulated sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease it with cooking spray.
- Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl until evenly mixed.
- Whisk together the eggs, oil, applesauce, and vanilla extract in a separate bowl until smooth and combined.
- Add the grated carrot and zucchini to the wet mixture and stir until fully mixed.
- Fold the wet mixture into the dry ingredients using a spatula or spoon until just combined, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Beat the cream cheese, sugar, milk, and vanilla extract in another small bowl until smooth and creamy.
- Spoon about 1 teaspoon of the cream cheese mixture onto the center of each muffin and gently swirl it into the batter.
- Bake for 22 to 25 minutes, or until a toothpick inserted comes out clean and the tops are golden brown.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
Make sure to squeeze out the excess moisture from the grated zucchini. You can swap out granulated sugar for honey or maple syrup for a healthier alternative. Add nuts or chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg