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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By missmelissa_993276
Beverly Hills, CA
on April 29, 2012
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Amazing! And gluten free! Love this! I often bake GF breads, pastries, etc. and they almost always come out dry. These muffins were incredibly moist! Easy to make and delicious! I didn't make the frosting, they were perfectly sweet without. Giada- please make more GF items.
By heavymetalannie...
tampa, FL
on February 15, 2012
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I was extremely happy with this recipe. My mom has low blood sugar, food alergies and can't have gluten in her diet. I made these for her for Valentine's day and she really enjoyed them. I was so happy to be able to bake a treat just for her!! (My Pop loved them too! I didn't make the frosting as she can't eat it and I used whole almonds and grinded them up in the food processer along with the brown rice flour.
Thank you Giada for enabeling me to suprise my mom with this recipe!
By mrsfecura
Delmar, NY
on January 28, 2012
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Just delicious. I'm on Weight Watchers so I tweaked the recipe. Used 1 and a quarter cup whole wheat flour, veg oil instead of grapeseed oil and only 1/4 cup, used only carrots b/c that's what I had on hand, and did add some nutmeg and some splenda to the dry mix as some had said they're not quite sweet enough and I didn't want to do the icing to add on points. Love them.
Read all 21 reviews