Carrot Apple Zucchini Muffins with Cream Cheese Frosting Directions:
For the Muffins:
- Preheat the Oven: Set your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the eggs, vanilla extract, unsweetened applesauce, and sugar substitute.
- Combine and Mix: Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the grated carrot, zucchini, and apple.
- Bake: 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.
- Cool: 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:
- Prepare the Frosting: In a medium bowl, beat together the softened cream cheese, sugar substitute, and vanilla extract until smooth and creamy.
- Frost the Muffins: Once the muffins have cooled completely, spread the cream cheese frosting over the tops of each muffin.
WW Points Calculation:
- 1 cup whole wheat flour: 9 points
- 1 cup grated carrot: 0 points
- 1 cup grated zucchini: 0 points
- ½ cup grated apple: 0 points
- ¼ cup unsweetened applesauce: 0 points
- ¼ cup zero-point sugar substitute: 0 points
- 2 large eggs: 0 points
- 1 teaspoon vanilla extract: 0 points
- 1 teaspoon baking powder: 0 points
- ½ teaspoon baking soda: 0 points
- ½ teaspoon ground cinnamon: 0 points
- ¼ teaspoon ground nutmeg: 0 points
- ¼ teaspoon salt: 0 points
- 4 oz light cream cheese: 8 points
- 2 tablespoons zero-point sugar substitute: 0 points
- 1 teaspoon vanilla extract: 0 points
Total Points: 17
Servings: 12 muffins
Per Serving: 1.5 points
Nutrition Information (per serving):
- Calories: 90
- Fat: 3g
- Protein: 4g
- Carbohydrates: 12g
- Sugar: 2g
- Sodium: 150mg
I'm waiting for your comments! Enjoy!
