This amazing recipe comes courtesy of Giada De Laurentiis of Food Network. For the original recipe, please click: here.
I was charged with cooking a gluten free and dairy free (eggs ok) brunch for Mother’s Day. Harder than it seems, I did a good three days of research to come up with the perfect recipes also limited by my refusal to eat simple sugars and white carbohydrates (i.e. white potatoes). I decided to take up the challenge and served these delicious morsels of yum along side a sweet potato and baked egg hash (recipe here– note I used chicken sausage and did make the hash the night before).
For the mini-muffins, I made a coconut cream frosting (recipe below).
INGREDIENTS (yields 48 mini muffins)
- 2 cups almond flour
- 1/2 cup brown rice flour
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 4 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 2/3 cup grapeseed oil (I didn’t have on hand, I used canola)
- 2/3 cup maple syrup
- 2 large eggs, room temperature
- 1 cup grated carrot
- 1 cup grated zucchini
- 1 cup raisins
For the muffins: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 48 mini-muffin cups with (1 1/2-inch) paper liners. Set aside.
In a medium bowl, whisk together the flours, salt, baking powder, baking soda, and cinnamon.
In a separate medium bowl, whisk together the oil, syrup, egg & vanilla extract. 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.
FOR THE FROSTING:
- one can of coconut cream, refrigerated over night (I found in Trader Joes)
- 1 1/2 tablespoon honey (to taste)
- 1 teaspoon of vanilla extract
Combine all ingredients in a cold bowl, and whip with hand-mixer until light & fluffy- like whipped cream