Ingredients

Muffins:

• 1 cup grated zucchini (squeezed to remove excess water)
• 1 cup grated carrots
• 2 large eggs
• 1/3 cup honey or maple syrup (or sugar)
• 1/4 cup melted coconut oil or vegetable oil
• 1 tsp vanilla extract
• 1 cup all-purpose flour (or whole wheat flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup chopped walnuts or pecans (optional)
• 1/4 cup raisins (optional)

Cream Cheese Frosting:

• 200 g cream cheese, room temperature
• 50 g butter, softened
• 1 cup powdered sugar (120 g)
• 1/2 tsp vanilla extract

---

Instructions

Muffins:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the eggs, honey/maple syrup, melted oil, and vanilla until smooth.
3. Stir in the grated zucchini and carrots until combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
5. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
6. Stir in nuts and raisins if using.
7. Divide the batter evenly among the muffin cups (about 2/3 full).
8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Cream Cheese Frosting:

1. In a large bowl, beat the cream cheese and butter until smooth and creamy.
2. Add the vanilla extract and powdered sugar gradually, mixing until the frosting is light and fluffy.
3. Once muffins have cooled completely, spread or pipe the frosting on top of each muffin.
4. Optional: sprinkle with chopped nuts or a pinch of cinnamon for garnish.

---

✨ These muffins are soft, moist, naturally sweet, and topped with rich cream cheese frosting — perfect for breakfast or a healthy dessert!