Menu Enter a recipe name, ingredient, keyword...

Carrot & Zucchini Mini-Muffins


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.

Google Ads
Rate this recipe 4.3/5 (12 Votes)


  • 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
  • 1 cup whipped cream cheese, room temperature, 8 ounces
  • 1 1/2 tablespoons honey


Servings 12
Preparation time 10mins
Cooking time 35mins
Adapted from


Step 1

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.

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

You'll also love

Review this recipe

Gluten Free Oatmeal Cherry Cookies GLUTEN FREE ORANGE CHICKEN