Preheat oven to 350.
Prepare two 12 count mini muffin pans with mini-muffin cups or cooking spray.
In a large bowl, whisk together flour, baking soda, cinnamon and sea salt.
In another bowl, whisk together the oil, egg, honey and vanilla. Add the zucchini and carrots.
Add the dry ingredients to the wet ingredients and stir until just combined.
Divide the batter evenly among the prepared muffin cups.
Bake the muffins for 15-20 minutes, until the edges are lightly browned, and the middle feels firm when pressed.
Let the muffins cool in the pan for 5 minutes; transfer to a rack and let them cool completely.
