Carrot & Zucchini Mini Muffins Recipe – Giada De Laurentis – Frugal Novice

Carrot & Zucchini Mini Muffins Recipe – Giada De Laurentis

If you’ve got kids who don’t want to eat their veggies (or, let’s be honest, you don’t really like eating them yourself) then you’ll love this great way to sneak some veggies in with a tasty treat. Giada de Laurentis has whipped up a recipe for carrot & zucchini muffins that blends together deliciously sweet veggies, raisins and cinnamon for a calorie-conscious muffin recipe. Great for breakfast or a quick snack in between meals, these little muffins have big bite. And for those still seeking an extra dose of sweetness, spread on the soft cream cheese and honey frosting.

Ingredients:

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

Directions:

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 leftover 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.

Shared with permission from A Bullseye View & Target. A Bullseye View is an online magazine, updated regularly to bring Target to life. It is a behind-the-scenes look at Target’s most exciting partnerships, initiatives, events and innovations.

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  • kim A. January 5, 2012 at 4:58 pm

    these look great and yes I have a fond love for veggies lol I did do zucchini bread before but never did it with carrots too, I’m going to try this receipe hope it comes out as great as these little delish babies :) thank you for sharing

  • kim A. January 5, 2012 at 5:02 pm

    oops I meant i don’t have a fond love for veggies :) ps excuse me for all the typos sometimes the kids are talking and i guess I don’t pay attention to what im doing lol funny cuz I tell them too. lol

  • Nikol Bort January 6, 2012 at 7:40 pm

    These look awesome; I am a huge fan of carrot cake and zucchini bread…….so this is right up my alley! I am not a big fan of raisins, so I will just leave those out.

  • Amber January 8, 2012 at 3:08 pm

    I am always needing good recipes for zucchini, thanks for sharing.

  • Sarah L January 12, 2012 at 3:58 pm

    I hadn’t seen a cream cheese & honey topping before. Like it a lot.

  • Janalyn January 19, 2012 at 12:04 am

    this looks like it’s worth a try! I’ve also heard of people sneaking zucchini into brownies; I may have to try both of those ideas…

  • Brandy Anderson January 24, 2012 at 9:58 pm

    You have to love anything that turns veggies into dessert. :)

  • Kurly January 28, 2012 at 5:38 pm

    Thank you for making a gluten free recipe! Most TV chefs ignore the population! It is hard to find good recipes that are healthy, tasty and GF! Will definately try this one!