Ingredients:
For the muffins:
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup olive oil
1/2 cup honey or maple syrup
2 large eggs
1 teaspoon vanilla extract
1/2 cup Greek yogurt
1 cup grated zucchini
1 cup grated carrot
1/2 cup chopped walnuts (optional)
For the cream cheese frosting (optional):
4 ounces reduced-fat cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon honey
Instructions:
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
In a large bowl, whisk together the olive oil, honey, eggs, vanilla extract, and Greek yogurt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the grated zucchini, carrot, and walnuts (if using).
Divide the batter evenly among the muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Make the cream cheese frosting (optional):
In a medium bowl, beat together the cream cheese, powdered sugar, vanilla extract, and honey until smooth and creamy.
Frost the cooled muffins with the cream cheese frosting.
Tips for a Mediterranean-friendly twist:
Use whole wheat flour: This adds fiber and nutrients.
Replace butter with olive oil: Olive oil is a healthier fat.
Use honey or maple syrup as a sweetener: These natural sweeteners are lower in processed sugar.
Use Greek yogurt: It's a good source of protein and probiotics.
Add Mediterranean flavors: Consider add