Carrot and Zucchini Mini-Muffins (gluten free)

By devogirl

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

Details

Servings 24
Preparation time 10mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 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.

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.