Foodista | Recipes, Cooking Tips, and Food News | Carrot, Parsnip, Zucchini Mini-Muffins

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