A mother from one of our Mommy and Me groups brought delicious zucchini carrot muffins to group this week! They were so delicious we wanted to share the recipe with all of you.
- 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, 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 raisins
- 1 cup whipped cream cheese, at room temperature (about 8 ounces)
- 1 1/2 tablespoons honey
For the muffins: 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.
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 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: In a small bowl, mix together the cream cheese and honey until smooth.
To serve: Spread the cooled muffins with frosting, if using, and serve.
Per Muffin (without optional cream cheese): Calories: 82; Total Fat: 5 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 8 grams; Sugar: 5 grams; Fiber: 1 grams; Cholesterol: 9 milligrams; Sodium: 74 milligrams