Carrot & Zucchini Mini-Muffins

By naqgal90

Grated carrot and zucchini play nicely together in these frosted mini muffins. They are a yummy gluten-free option sweetened with maple syrup and honey.

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, room temperature
• 1/2 cup carrots, grated
• 1/2 cup zucchini, grated
• 1/2 cup raisins
• FROSTING:
• 1 cup whipped cream cheese, room temperature, 8 ounces
• 1 1/2 tablespoons honey

Preparation

Step 1

MUFFINS:
Place an oven rack in the center of the oven. Preheat to 350°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 carrot, zucchini, and raisins.

Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter.

Bake until light golden, about 15 minutes.

Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.

FROSTING:
In a small bowl, mix together the cream cheese and honey until smooth. Spread the cooled muffins with frosting and serve.