Carrot and Zucchini Mini Muffins by Giada De Laurentiis
Makes 24 mini muffins
For the 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 grape seed oil
1/3 cup maple syrup
1 large egg, room temperature
1/3 cup grated carrots (from 1 medium peeled carrot)
1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
1/2 cup raisins
For the frosting (optional)
1 cup (about 8 ounces) whipped cream cheese, at room temperature
1 1/2 tablespoons honey
1. Place an oven rack in the center of the oven. Preheat to 350 degrees F. Line 24 mini muffin cups with paper liners. Set aside.
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.
3. In a separate medium bowl, whisk together the oil, syrup and egg. Add the dry ingredients and mix well until combined. Mix in the carrot, zucchini and raisins.
4. Using 2 small spoons, fill the muffin cups 3/4 full with the batter and bake for 15 minutes until light golden. Cool for 5 minutes. Transfer the muffins to a wire rack to cool, about 30 minutes.
5. Frosting: In a small bowl, mix together the cream cheese and honey until smooth. Spread the cooled muffins with frosting and serve.
Credit: Recipe and Photos Shared with you from A Bullseye View!
, shown above.
