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.

My Private Notes

Name: Carrot and Zucchini Mini-Muffins
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 24 mini-muffins
Ingredients: 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; 1 cup whipped cream cheese, at room temperature (about 8 ounces); 1 1/2 tablespoons honey