Carrot and Zucchini Mini-Muffins

IMG_5412
  • 1 cup almond meal
  • 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 raisin

For the muffins: Place an oven rack in the center of the oven. Preheat the oven to 180 degrees celcius. Grease 2 x 12 capacity mini-muffin trays.

In a medium bowl, sieve the rice flours, salt, baking powder, baking soda, and cinnamon and add almond meal.

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 (which is optional and not necessary): In a small bowl, mix together 1 cup of cream cheese (at room temperature) with 1 1/2 Tbsp honey until smooth.

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

Source: www.foodnetwork.com

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