These cute little Carrot and Zucchini Mini-Muffins are made with lots of veggies, maple syrup, and applesauce... no oil and no white sugar. They are extremely moist and packed with flavor! You can frost these mini-muffins with the cream cheese and honey frosting (yum!), but they are so tasty they don't necessarily need it. I love them both ways. :)
Carrot and Zucchini Mini-Muffins
based on a recipe by Giada De Laurentiis
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 cup applesauce (no sugar added)
1/4 cup maple syrup (light or sugar free)
1 large egg
1/2 cup grated carrots
1/2 cup grated zucchini
1/2 cup raisins
1 cup whipped cream cheese, at room temperature (about 8 ounces)
1 1/2 tablespoons honey
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 paper liners or spray with non-stick spray. Set aside.
In a medium bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon.
In a separate medium bowl, whisk together the applesauce, maple syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, and raisins. Do not over-stir.
Using a small spoon, 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.
Oh dear, these mini-muffins are so delicious... good thing they are made with mostly healthy ingredients! I may or may not have already eaten about half the batch.... ooops. I will definitely be making these mini-muffins again!