Carrot and Zucchini Mini-Muffins

Ingredients

• 1 cup almond flour 
• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup brown rice flour 
• 0.5 cup carrots grated peeled (from1 medium carrot)
• 8 ounces whipped cream cheese at room temperature
• 1 large eggs at room temperature
• 0.3 cup grapeseed oil 
• 2 teaspoons ground cinnamon 
• 1.5 tablespoons honey 
• 0.3 cup maple syrup 
• 0.5 cup raisins 
• 0.3 teaspoon sea salt fine
• 0.5 cup zucchini grated unpeeled (from 1 medium zucchini)

Equipment

• bowl
• oven
• whisk
• wire rack
• sieve
• muffin liners

Directions

1. Watch how to make this recipe.
2. 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.
3. In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon.
4. Add any solids leftover in the sieve to the bowl and mix in.
5. In a separate medium bowl, whisk together the oil, syrup, and egg.
6. Add the dry ingredients and mix until just combined.
7. Mix in the grated carrot, grated zucchini, and raisins.
8. 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.
9. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
10. For the frosting: In a small bowl, mix together the cream cheese and honey until smooth.
11. Spread the cooled muffins with frosting, if using, and serve.