Cbz muffins

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Skip the coffee shop baked goods and make a delicious snack to take on the go.

Ingredients

4 tablespoons melted butter or oil (+ extra for greasing)
4 eggs
1 cup white or brown sugar
2 mashed overripe bananas
2 teaspoons pure vanilla extract
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
3 teaspoons cinnamon
1 tablespoon grated fresh or 1 teaspoon ground ginger
1/2 teaspoon ground or freshly grated nutmeg
2 cups grated zucchini with skins
1 cup grated carrots
Optional Add-Ins: 1/2 cup chopped nuts or seeds, 1/2 cup chocolate chips of choice

Using a stand mixer with the whisk attachment, whip the cream until stiff peaks form. Set aside.
In another bowl, whip the cream cheese with the icing sugar and vanilla until fluffy, about five minutes.
Fold the whipped cream cheese into the whipped cream until incorporated. Keep refrigerated.

Preheat the oven to 350°F. Grease the muffin pans with melted butter or oil and lightly dust with flour if not using muffin liners.
In a large bowl, whisk together the eggs, melted butter, sugar, mashed bananas, and vanilla. I use a blender for this, as it’s faster.
In another large bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, and nutmeg.
Stir the wet ingredients into the dry ingredients until combined. Fold in the zucchini, carrots, and if desired, the nuts and chocolate chips. Divide the mixture into the prepared pan(s).
Bake for 12 to 15 minutes or until a cake tester comes out clean. Place on a cooling rack for 10 minutes, remove from the pan(s) and continue to let cool on racks. Once completely cooled, you can frost if desired with De-Lightful Cream Cheese Frosting. Serve and enjoy!