Carrot and Zucchini Mini-Muffins

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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