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Carrot and Zucchini Mini-Muffins

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  • Level: Easy
  • Total: 1 hr
  • Prep: 10 min
  • Inactive: 35 min
  • Cook: 15 min
  • Yield: 24 mini-muffins
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. For the frosting: In a small bowl, mix together the cream cheese and honey until smooth.
  6. To serve: Spread the cooled muffins with frosting, if using, and serve.
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