I discovered the magic of zucchinis awhile ago and made these Zucchini Chocolate Cups. Since then I’ve been obsessed with zucchini everything. I wanted to make a zucchini bread for Christmas but clearly zucchini bread < zucchini muffins <
zucchini muffins anything with cream cheese frosting and there you have it… frosting won.
Zucchini Muffins Ingredients
- 1 1/4 cup GF all purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/3 cup grapeseed oil
- 1/3 cup maple syrup
- 1 egg
- 1/2 cup grated carrots
- 1/2 cup grated zucchini
- 1 cup cream cheese
- 2 tbsp. honey
- pumpkin pie spice
Whisk all dry ingredients in a small bowl and set aside. In a larger bowl, mix oil, syrup, egg, carrots and zucchini.
Add dry ingredients to wet and mix until combined. Scoop into mini cupcake tins and fill 3/4 full. Bake at 350 degrees for about 15-20 minutes. The batter is really gross so don’t eat it raw! There are a few things where the batter is better (funfetti cake mix, for example) but not this. I love raw funfetti so much, I made a dip out of it… skinny funfetti dip 🙂
When done, let cool before adding frosting. When I started this receipt I envisioned a zucchini bread recipe but these transformed into a dessert… at least it’s GF and has
healthy healthier ingredients, right?
Frosting: Mix cream cheese and agave nectar. Spread on top of cooled muffins and sprinkle with pumpkin pie spice. I found these tasted better when they were refrigerated.
Emmie joined me for the entire cooking session (right under my feet!) to catch any scraps! I had to snap a picture of her in her favorite kitchen spot.