These moist and delicious bite-sized snacks are a crowd pleaser. No one will know that they’re healthy. Shhh…
ingredients
Muffins
Frosting (optional)
directions
Place an oven rack in the center of the oven. Preheat the oven to 350ºF. 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 2 small spoons, 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.
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.