Weight Watchers Carrot Apple Zucchini Muffins with Cream Cheese Frosting Recipe
These Weight Watchers Carrot Apple Zucchini Muffins combine fresh carrots, sweet apple, and zucchini to create soft, moist homemade muffins with warm cinnamon flavor. A light cream cheese frosting adds a delicious tangy finish while keeping portions easy to manage. They are perfect for breakfast, afternoon snacks, or a simple dessert. Make all 12 ahead for convenient treats throughout the week.
Ingredients
For the muffins:
- 1½ cups 180 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 1 large egg
- ⅓ cup unsweetened applesauce
- ⅓ cup plain nonfat Greek yogurt
- ⅓ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots approximately 110 g
- 1 cup grated zucchini gently squeezed (approximately 120 g after squeezing)
- ½ cup finely grated apple approximately 90–100 g
For the cream cheese frosting:
- 4 ounces 113 g softened light cream cheese
- ⅓ cup powdered sugar approximately 40 g
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or lightly grease the wells.
- Wash and grate the carrots, zucchini, and apple. Gently squeeze excess moisture from the grated zucchini using a clean kitchen towel.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a separate large bowl, whisk the egg and brown sugar. Add applesauce, Greek yogurt, and vanilla extract, mixing until smooth.
- Add the dry ingredients to the wet ingredients and gently fold until just combined.
- Fold in the grated carrots, zucchini, and apple until evenly distributed.
- Divide the batter evenly between the 12 muffin cups, filling each approximately two-thirds to three-quarters full.
- Bake for 20–24 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for five minutes, then transfer to a wire rack and cool completely.
- For the frosting, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy.
- Spread an even, thin layer of frosting over each completely cooled muffin.
- Refrigerate frosted muffins in an airtight container and serve as desired.