Carrot and Zucchini Mini-Muffins

Total Time:
1 hr
Prep:
10 min
Inactive:
35 min
Cook:
15 min

Yield:
24 mini-muffins
Level:
Easy

NUTRITION INFO
Ingredients
  • 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 teaspoons ground cinnamon
  • 1/3 cup grapeseed oil
  • 1/3 cup maple syrup
  • 1 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
  • Frosting (optional):
  • 1 cup whipped cream cheese, at room temperature (about 8 ounces)
  • 1 1/2 tablespoons honey
Directions

For 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 until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.

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

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


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    This recipe is featured in:

    Gluten-Free Greats