Giada’s Carrot Zucchini Mini Muffins [G.F.]

Giada's Carrot and zucchini mini muffins

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5 from 1 review

Recipe found on: "Giada's Feel Good Food", by Giada de Laurentiis


  • 1/2 cup almond flour
  • 2 Tbsp brown rice flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp fine sea salt
  • 3 Tbsp safflower oil
  • 3 Tbsp pure maple syrup
  • 1 large egg, at room temperature
  • 1/4 cup grated carrot
  • 1/4 cup grated zucchini
  • 1/4 cup golden raisins


  1. Position an oven rack in the center of the oven and pre-heat the oven to 350°F.
  2. Line a 12 mini muffin cups with paper liners.
  3. In a medium bowl, whisk together almond flour, brown rice flour, baking powder, baking soda, cinnamon and salt.
  4. In a separate medium bowl, whisk together the oil, maple syrup, and egg.
  5. Add the flour mixture and stir just until combined.
  6. Mix in the carrots, zucchini and raisins.
  7. Using a teaspoon, fill the prepared muffin cups three-quarters full with the batter.
  8. Bake until light golden, about 15 minutes.
  9. Let cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.
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