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Carrot and zucchini mini-muffins

Servings:
Yield: 24 mini-muffins. Prep time: 10 minutes. Cook time: 15 minutes. Inactive prep time: 35 minutes. Servings
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Ingredients

For the muffins:
  • 1 cup almond flour
  • 1/4 cup brown rice flour
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 1/3 cup grapeseed oil
  • 1/3 cup maple syrup
  • 1 cup large egg, at room temperature
  • 1/2 cup grated carrots (from1 medium peeled carrot)
  • 1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
  • 1/2 cup raisins
For the frosting (optional):
  • 1 cup almond flour
  • 1/4 cup brown rice flour
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 1/3 cup grapeseed oil
  • 1/3 cup maple syrup
  • 1 cup large egg, at room temperature
  • 1/2 cup grated carrots (from1 medium peeled carrot)
  • 1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
  • 1/2 cup raisins
  • 1 cup (about 8 ounces) whipped cream cheese, at room temperature
  • 1 1/2 tablespoon honey

Preparation

Baking Directions:

To make the muffins: Place an oven rack in the center of the oven.

Preheat the oven to 350 degrees F.

Line 24 mini-muffin cups with (1 1/2-inch) paper liners.

Set aside.

In a medium bowl, sieve together the flours, salt, baking powder, baking soda and cinnamon.

Add any solids leftover in the sieve to the bowl and mix in.

In a separate medium bowl, whisk together the oil, syrup and egg.

Add the dry ingredients and mix until just combined.

Mix in the grated carrot, grated zucchini and raisins.

Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake for 15 minutes until light golden.

Cool for 5 minutes.

Transfer the muffins to a wire rack to cool completely, about 30 minutes.

To make the frosting:In a small bowl, mix together the cream cheese and honey until smooth.

Spread the cooled muffins with frosting, if using, and serve.