# Ingredient List:
→ Vegetables
01 - 1 cup grated carrot, about 2 medium carrots
02 - 1 cup grated zucchini, about 1 medium zucchini, squeezed dry
→ Dry Ingredients
03 - 1 3/4 cups all-purpose flour
04 - 1/2 cup light brown sugar, packed
05 - 1/4 cup granulated sugar
06 - 1 1/2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
11 - 2 large eggs
12 - 1/3 cup light olive oil or vegetable oil
13 - 1/4 cup unsweetened applesauce
14 - 1 teaspoon pure vanilla extract
→ Cream Cheese Swirl
15 - 4 ounces light cream cheese, softened
16 - 2 tablespoons granulated sugar
17 - 1 tablespoon milk
18 - 1/2 teaspoon vanilla extract
# Recipe Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease the cups.
02 - In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In a separate bowl, whisk eggs, oil, applesauce, and vanilla until smooth and well combined.
04 - Add grated carrot and zucchini to the wet ingredients and stir until evenly distributed.
05 - Gently fold wet ingredients into the dry ingredients until just combined. Avoid overmixing to maintain muffin texture.
06 - Divide batter evenly among muffin cups, filling each approximately two-thirds full.
07 - In a small bowl, beat cream cheese, sugar, milk, and vanilla until smooth and creamy.
08 - Spoon approximately 1 teaspoon of cream cheese mixture onto each muffin. Use a toothpick or skewer to swirl gently into the batter.
09 - Bake for 22 to 25 minutes, or until a toothpick inserted into the muffin body comes out clean.
10 - Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.
