Zucchini and Carrot Mini Muffins

Article first published as Zucchini and Carrot Mini Muffins on Blogcritics.

Squash is starting to grow well locally here in the Mid-Atlantic.  We love both yellow squash and zucchini, sautéed, steamed, or raw in crudite.  I really wanted to make some breakfast muffins from some local, tender zucchini I was given, but wanted to boost the fruit and veggie content and keep them healthy.  These muffins have both carrots and zucchini, whole wheat flour, applesauce, and very little processed sugar.  My kids thought they were yummy and my diabetic husband was able to enjoy them with reckless abandon too!  They were the perfect Sunday morning treat with coffee, apricot and banana yogurt smoothies, and some sliced cantaloupe.   Enjoy!

Cooking spray

1 cup all-purpose flour

2 cup whole wheat flour

¼ cup sugar in the raw (can substitute white sugar)

2 tsp baking powder

½ tsp ginger

½ tsp cinnamon

¼ tsp nutmeg

½ tsp salt

1 medium zucchini, grated

1 medium carrot, grated

2/3 cup milk

¼ cup brown sugar

1 large egg

¼ cup unsweetened applesauce

3 tbsp canola oil

2 tsp vanilla

¼ cup chopped walnuts

Preheat oven to 400 degrees.  Spray mini muffin tin generously with cooking spray and set aside.  Grate carrots and zucchini and then squeeze excess moisture out with paper towels.  Mix dry ingredients together in a large bowl.  Mix wet ingredients in a medium bowl with a whisk, including grated veggies and chopped nuts.  Add wet ingredients to dry, be careful not to over mix.  Divide batter evenly into muffin tins and bake for 12-14 minutes.  Cook for about 4 minutes and then remove from tins and enjoy.  These are delicious served plain, or with a bit of whipped honey.

Banana-Spice Cupcakes with Cream Cheese Icing

Article first published as Banana Spice Cupcakes with Cream Cheese Frosting on Blogcritics.

Banana Spice Cupcakes with Cream Cheese Frosting

We should own stock in Dole around my house!  We buy 2 bunches of bananas every single week.  They are the hands-down favorite of my younger daughter and a frequent mid-morning snack or commuting breakfast for me.  I also love to use them in desserts because their unique texture and inherent sweetness often allows for lighter recipes.  Here is a banana cupcake recipe that I use regularly – I have some in the oven right now as a Mother’s Day treat. 

For the cupcakes:

2 large or 3 small very ripe bananas

½ cup sugar

6 Tbsp butter, softened

1 tsp vanilla

2 eggs

1 cup flour

½ tsp baking soda

 ¼ tsp salt

¼ tsp cinnamon

¼ tsp nutmeg

1/8 tsp allspice

1 (6 oz.) container light vanilla yogurt

For the Frosting:

2 Tbsp butter, softened

4 oz. reduced fat cream cheese, softened

2 cups powdered sugar

1 tsp vanilla

Preheat oven to 350.  Line a muffin tin with paper liners – this recipe will make 12 cupcakes. First, mash the bananas well and mix in ¼ cup sugar. Set aside.  In medium bowl, mix all dry ingredients together.  Set aside.  In large mixer, mix softened butter, remaining ¼ cup sugar, and vanilla.  Beat well.  Add eggs, one at a time, beating well after each addition.  Now, add about 1/3 of the dry ingredients, followed by 1/3 of the yogurt.  Repeat until both are gone.  Bake for 25 minutes and cool completely on wire rack.

To make the frosting, mix the softened cream cheese and butter together with the powdered sugar, and add in the vanilla.  Beat until smooth and creamy.  Frost the cupcakes and then garnish with chopped walnuts, chopped pecans, mini chocolate chips, or toasted coconut as desired.