Frosted Carrot and Zucchini Mini Muffins Deliver Huge Taste

muffinsKnow what I love about carrot cake zucchini muffins? You get to have your cake and eat it too. You're eating your veggies (good for you), but you're still eating cake. Is it decadent? Or nutritious? Kind of both! Giada De Laurentiis puts an extra-nutritious spin on this recipe by using almond and brown rice flour -- and it's sweetened with maple syrup! But you can swap in regular flour if you want to.

The frosting is also optional -- but we're talking about luscious cream cheese frosting. Yum! These muffins make a rich, wholesome breakfast that will add jet fuel to your weekend mornings


Carrot and Zucchini Mini Muffins by Giada De Laurentiis 

Makes 24 mini muffins

What You’ll Need

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

What You’ll Do

  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 left over 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

Check out step-by-step photos at A Bull's Eye View.


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