Gluten-free and vegan friendly carrot and zucchini mini muffins bake up quickly. Store the extras in the freezer for quick snacks and to add to lunches.
Carrot and Zucchini Mini Muffins
- 1 cup almond flour (Bob’s Red Mill Almond Meal/Flour)
- ¼ cup brown rice flour (Bob’s Red Mill Organic Brown Rice Flour)
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 1/3 cup neutral oil
- 1/3 cup pure maple syrup
- 1 Tbsp flax-seed meal + 3 Tbsp water
- ½ cup peeled and grated carrot
- ½ cup grated zucchini (about 1 small)
- ½ cup raisins
Preheat the oven to 350° and line a 24 count mini muffin tray with paper liners. ( I tested it both ways and paper liners ensure the muffins will come out without breaking up.)
In a medium bowl sift the flours and dry items together using a mesh strainer, if there are any almond solids left over knock them into the bowl.
In a large bowl combine everything else and whisk well to combine, let sit for 5 minutes for the flax-seed to hydrate a bit.
Add in the dry ingredients to the wet and quickly stir in.
Divide the batter between the muffin cups, a 1 Tbsp disher works well for this. The cups will be pretty full. Bake for 15 to 20 minutes or until olden and the muffins test done with a toothpick. Let sit for 5 minutes in the pan before removing to a cooling rack.
The muffins will be fragile and crumble easily – but are still very tasty!
Makes about 24 muffins.