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Categories:
almond flour brown rice flour salt baking powder baking soda ground cinnamon grapeseed oil maple syrup egg carrots zucchini raisins whipped cream cheese honey
Viewed: 36 - Published at: 9 years agoIngredients
- 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
Method
- 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.
