Carrot and Zucchini Mini-Muffins Recipe

Name: Carrot and Zucchini Mini-Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
For the muffins: Place an oven rack in the center of the oven.
2
Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners.
3
Set aside.
4
In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon.
5
Add any solids leftover in the sieve to the bowl and mix in.
6
In a separate medium bowl, whisk together the oil, syrup, and egg.
7
Add the dry ingredients and mix until just combined.
8
Mix in the grated carrot, grated zucchini, and raisins.
9
Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 15 minutes.
10
Cool for 5 minutes.
11
Transfer the muffins to a wire rack to cool completely, about 30 minutes.
12
For the frosting: In a small bowl, mix together the cream cheese and honey until smooth.
13
To serve: Spread the cooled muffins with frosting, if using, and serve.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup almond flour, 1/4 cup brown rice flour, 1/4 teaspoon fine sea salt, 1 teaspoon baking powder, and more.

Yes, Carrot and Zucchini Mini-Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot and Zucchini Mini-Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions