Carrot & Zucchini Mini Muffins


Ah… baked goods and vegetables. I’m really trying to think back to a time when I didn’t have the urge to grate a carrot into a cake or a muffin… and it must be before the kids were born. 

A few weeks ago, I saw culinary great Giada De Laurentiis make mini muffins with carrots and zucchini. Our mental telepathy connection was finally made!


Giada, being the goddess that she is, one upped me. She made her muffins mini (point of brilliance #1) and she made them gluten free (point of brilliance #2). While hers includes an icing, I chose to keep my muffins bare because we weren’t going to eat them immediately and I wanted to keep them at room temperature. With the icing, I’d have to refrigerate them. As this was the first time that I made them, I followed her recipe pretty closely, only making a few adaptations.

Using a 1 ounce ice cream scoop, fill each mini muffin liner with 1 scoop.
These will keep in an airtight container for up to 3 days… if they last that long!

Gluten Free Carrot & Zucchini Mini Muffins

Adapted from Giada De Laurentiis’ Recipe

Ingredients

1 cup almond flour
1/4 cup all purpose gluten free flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/3 cup canola oil
1/3 cup pure maple syrup
1 large egg, at room temperature
2/3 cup grated carrots (from 1 medium peeled carrot)
2/3 cup grated zucchini (from 1 medium unpeeled zucchini)
1/2 cup raisins

Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees. 

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 a 1 ounce ice cream scoop, fill the prepared muffin cups with one scoop of batter. Bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.

Gluten Free Carrot & Zucchini Mini Muffins



Eat, Drink & Be Yummy!

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