* For the muffins:... * 1 cup almond flour*¼ cups brown rice flour*¼ teaspoon fine sea salt* 1 teaspoon baking powder*½ teaspoon baking soda* 2 teaspoons ground cinnamon*⅓ cups grapeseed oil*⅓ cups maple syrup* 1 large egg, at room temperature*½ cups grated carrots (from1 medium peeled carrot)*½ cups grated zucchini (from 1 medium unpeeled zucchini)*½ cups raisins* For the frosting (optional):* 1 cup (about 8 ounces) whipped cream cheese, at room temperature* 1½ tablespoons honeyPreparationTo make 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 (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 cups¾ 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 completely, about 30 minutes.To make the frosting:In a small bowl, mix together the cream cheese and honey until smooth.Spread the cooled muffins with frosting, if using, and serve.Serving SizeYield: 24 mini-muffins. Prep time: 10 minutes. Cook time: 15 minutes. Inactive prep time: 35 minutes.