Carrot Apple Zucchini Muffins with Cream Cheese Frosting Recipe

These Carrot Apple Zucchini Muffins are a delightful blend of flavors, offering a moist texture with a hint of sweetness. Topped with a creamy light cream cheese frosting, they make for a perfect snack or breakfast treat. Enjoy them fresh out of the oven or stored for later!

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Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk together the eggs, vanilla extract, unsweetened applesauce, and sugar substitute.
Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the grated carrot, zucchini, and apple.
Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Frosting:

In a medium bowl, beat together the softened cream cheese, sugar substitute, and vanilla e< xtract until smooth and creamy.
Once the muffins have cooled completely, spread the cream cheese frosting over the tops of each muffin.

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