Carrot Apple Zucchini Muffins with Cream Cheese Frosting

Introduction

Indulge in the delightful combination of fresh fruits and vegetables with these Carrot Apple Zucchini Muffins, topped with a luscious Cream Cheese Frosting. Perfect for those seeking a delicious, lower-point treat that aligns with Weight Watchers (WW) goals, these muffins are a wholesome choice for breakfast, snacks, or a sweet treat. They’re not only lower in points but also packed with nutrients from carrots, apples, and zucchini.

Ingredients

For the Muffins:

  • 1 cup finely shredded carrots (about 2 medium carrots)
  • 1 cup finely shredded zucchini (about 1 medium zucchini, peeled)
  • 1 medium apple, peeled, cored, and grated (about 1 cup)
  • 1 1/2 cups whole wheat flour
  • 1/2 cup oat flour
  • 1/2 cup granulated erythritol or other low-calorie sweetener (adjust according to taste)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the Cream Cheese Frosting:

  • 4 oz reduced-fat cream cheese, softened
  • 1/4 cup powdered erythritol or other low-calorie sweetener
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons unsweetened almond milk (or any low-calorie milk alternative)

Instructions

1. Prepare the Oven and Muffin Pan:

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.

2. Shred and Prepare Vegetables and Fruit:

  • Finely shred the carrots and zucchini using a grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture to avoid a soggy batter. Peel, core, and grate the apple to yield about one cup of grated apple.

3. Mix Dry Ingredients:

  • In a large mixing bowl, combine the whole wheat flour, oat flour, granulated erythritol, ground cinnamon, ground nutmeg, baking powder, baking soda, and salt. Whisk together to ensure the ingredients are evenly distributed.

4. Combine Wet Ingredients:

  • In a separate bowl, whisk together the unsweetened applesauce, vegetable oil, eggs, and vanilla extract until well blended.

5. Combine Wet and Dry Ingredients:

  • Gently fold the wet ingredients into the dry mixture until just combined. Be careful not to overmix, as this can lead to dense muffins.

6. Fold in Fruits and Vegetables:

  • Gently fold in the shredded carrots, zucchini, and grated apple. Mix until the fruits and vegetables are evenly distributed throughout the batter.

7. Fill Muffin Tin:

  • Spoon the batter evenly into the prepared muffin cups, filling each cup about 3/4 full. This ensures the muffins have enough room to rise without overflowing.

8. Bake Muffins:

  • Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and firm to the touch.

9. Cool Muffins:

  • Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Transfer the muffins to a wire rack to cool completely before frosting.

10. Prepare Cream Cheese Frosting:

  • While the muffins are cooling, prepare the frosting. In a medium bowl, beat the softened reduced-fat cream cheese with an electric mixer until smooth. Gradually add the powdered erythritol and vanilla extract, beating until well combined. Add unsweetened almond milk, one tablespoon at a time, until the frosting reaches your desired consistency.

11. Frost the Muffins:

  • Once the muffins are completely cool, spread a small amount of cream cheese frosting on top of each muffin. Use a spatula or knife to smooth the frosting evenly over the surface.

12. Garnish (Optional):

  • For added appeal, you can garnish the frosted muffins with a sprinkle of ground cinnamon or a few finely chopped nuts if desired.

13. Serve and Enjoy:

  • Serve the muffins at room temperature. They are perfect for breakfast, as a snack, or as a sweet treat during the day.

14. Storage:

  • Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. The muffins can also be frozen for up to 3 months. Thaw at room temperature before serving.

Nutritional Information

Per Muffin (without frosting):

  • Calories: 140
  • Total Fat: 5g
    • Saturated Fat: 1g
    • Trans Fat: 0g
  • Cholesterol: 40mg
  • Sodium: 150mg
  • Total Carbohydrates: 21g
    • Dietary Fiber: 3g
    • Sugars: 10g
  • Protein: 4g

Per Muffin (with frosting):

  • Calories: 180
  • Total Fat: 8g
    • Saturated Fat: 2g
    • Trans Fat: 0g
  • Cholesterol: 45mg
  • Sodium: 180mg
  • Total Carbohydrates: 23g
    • Dietary Fiber: 3g
    • Sugars: 11g
  • Protein: 5g

Weight Watchers (WW) Points

Freestyle Points: 4 per muffin (without frosting), 5 per muffin (with frosting)

SmartPoints: 4 per muffin (without frosting), 5 per muffin (with frosting)

PointsPlus: 4 per muffin (without frosting), 5 per muffin (with frosting)

Useful Information

1. Choosing Ingredients:

  • Opt for fresh, organic vegetables and fruits for the best flavor and nutritional value. Reduced-fat cream cheese is recommended for a lower-point frosting, but you can also use a dairy-free alternative if needed.

2. Low-Carb Alternatives:

  • If you’re following a low-carb diet, consider substituting the whole wheat flour with a low-carb flour blend or almond flour. This will alter the nutritional information and points, so adjust accordingly.

3. Sweetener Options:

  • The use of erythritol helps keep the sugar content low, making the muffins more WW-friendly. If you prefer a different sweetener, ensure it’s compatible with your dietary needs and adjust quantities as necessary.

4. Baking Tips:

  • To prevent overmixing, combine the dry and wet ingredients gently. The muffins are best when mixed until just combined and the vegetables and fruits are evenly distributed.

5. Frosting Consistency:

  • If the cream cheese frosting is too thick, add a little more almond milk to achieve a smoother texture. Conversely, if it’s too thin, add a bit more powdered erythritol to thicken it.

6. Customization:

  • Feel free to customize the muffins by adding mix-ins like nuts, seeds, or dried fruit, keeping in mind that these additions will affect the overall WW points.

7. Serving Suggestions:

  • Enjoy these muffins with a cup of coffee or tea for a satisfying snack or breakfast. They pair well with a side of fresh fruit or a small serving of Greek yogurt for added protein.

8. Dietary Considerations:

  • This recipe is designed to be WW-friendly and lower in points. It’s also adaptable for various dietary needs by substituting ingredients as necessary, such as using gluten-free flour or dairy-free cream cheese.

By following these detailed instructions, you can create a delicious and nutritious treat that adheres to your Weight Watchers goals while satisfying your sweet tooth. Enjoy these Carrot Apple Zucchini Muffins as a wholesome addition to your meal plan.