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Carrot and Zucchini Mini-Muffins

Carrot and Zucchini Mini-Muffins
PREP TIME
10 min
COOK TIME
15 min
YIELDS
24 servings

These moist and delicious bite-sized snacks are a crowd pleaser. No one will know that they’re healthy. Shhh…

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Ingredients

Muffins

1
cup almond flour
¼
cup brown rice flour
¼
tsp fine sea salt
1
tsp baking powder
½
tsp baking soda
2
tsp ground cinnamon
cup grapeseed oil
cup maple syrup
1
large egg, at room temperature
½
cup grated carrots (from 1 medium peeled carrot)
½
cup grated zucchini (from 1 medium unpeeled zucchini)
½
cup raisins

Frosting (optional)

1
cup whipped cream cheese at room temperature (about 8 oz)
1 ½
Tbsp honey
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Directions

Step 1

Place an oven rack in the center of the oven. Preheat the oven to 350ºF. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside.

Step 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.

Step 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.

Step 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.

Step 5

In a small bowl, mix together the cream cheese and honey until smooth.

Step 6

To serve: Spread the cooled muffins with frosting, if using, and serve.

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My rating for Carrot and Zucchini Mini-Muffins
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