Ingredients
- For the muffins:
- 2 large carrots, finely grated
- 1 large parsnip, finely grated
- 1 medium zucchini, finely grated
- 1 apple, peeled, cored, and finely grated
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon kosher salt
- 1 teaspoon ground ginger
- 3 large eggs
- 1 cup sugar
- 1/4 cup firmly packed light brown sugar
- 1/2 cup grapeseed oil
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans, optional
- For the icing:
- 2 tablespoons unsalted butter, softened
- 3/4 teaspoon cream cheese, room temperature
- 2 teaspoons apple cider vinegar
- 1 cup powdered sugar
- 1 pinch of ground cinnamon, plus more for garnish
Make it step by step
- To make the muffins:
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, and ginger; set aside.
- In a large bowl, whisk together the eggs and sugars until light and frothy. Add the oil and vanilla and whisk until combined.
- Add the flour mixture to the sugar mixture, and stir until well-combined.
- Add the shredded vegetables, apples, and pecans, and stir until combined.
- Spoon batter into mini-muffin cups about 3/4 full.
- Bake on the middle rack about 22 minutes or until a toothpick inserted comes out clean. If using standard sized cups, bake about 10 minutes longer.
- To make the frosting:
- In a small bowl or the bowl of a standing mixer, add the butter and cream cheese and whip until smooth, about 3 minutes. Slowly add the powdered sugar and cinnamon and beat until blended.
- Spread the frosting onto cooled muffins and sprinkle with cinnamon.
- Store in a covered container in the refrigerator.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.