Name: Chocolate Cranberry Zucchini Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Yield: 12
Ingredients: 1 cup all-purpose flour; 1 cup Almond Flour; ⅓ cup cocoa powder; 1½ tsp baking powder; ½ tsp Baking Soda; 1 tsp Cinnamon; ½ tsp salt; 2 large eggs; ⅓ cup honey; ¼ cup olive oil; ¼ cup buttermilk; 1 tsp vanilla extract; 3 cups zucchini; 1 cup fresh whole cranberries; 2 tbsp Coarse sugar; 3 tbsp green pistachios

chocolate cranberry zucchini muffins recipe

How To Make Chocolate Cranberry Zucchini Muffins

Preparation: 15 minutes

Cooking: 25 minutes

Cool Time: 10 minutes

Total: 50 minutes

Serves:

Ingredients

1cupall-purpose flour
1cupalmond flour
⅓cupcocoa powder,unsweetened, such as Dutch process
1½tspbaking powder
½tspbaking soda
1tspcinnamon,ground
½tspsalt
2large eggs
⅓cuphoney
¼cupolive oil
¼cupbuttermilk
1tspvanilla extract
3cupszucchini,(3 to 4 medium zucchinis) grated
1cupfresh whole cranberries,or frozen
2tbspcoarse sugar,such as turbinado sugar
3tbspgreen pistachios,chopped

Instructions

Adjust a rack to the middle position of the oven, and heat the oven to 400 degrees F.
Generously butter the cups and rims of a standard 12-cup muffin tin, or line the tin with paper cupcake liners.
Have on hand a 2½-inch ice-cream scoop.
In a large bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
Make a large well in the center of the bowl and break the eggs into it.
Add the honey, oil, buttermilk, and vanilla. Beat with a fork to mix thoroughly.
With a spatula, stir until the flour is well incorporated.
Stir in the zucchini and cranberries.
Using the ice cream scoop, fill each muffin cup, rounded side up, with about ⅓ cup batter.
Sprinkle the muffins with the turbinado sugar and pistachios, and set the tin on a baking sheet.
Bake for 23 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few crumbs.
Set the muffin tin on a rack to cool for 10 minutes.
Remove the muffins from the pan and cool on the rack.

Recipe Notes

Use an ice cream scoop to fill the muffin cups to achieve beautifully rounded tops.
Almond flour gives them a rich flavor and moist texture. It is simply finely ground almonds, which can be made in a food processor.
To give these muffins sparkle and color, sprinkle them with coarse sugar and a few pinches of chopped pistachios.
If there are no available frozen cranberries at the store, frozen raspberries would make a good substitute.
If the grated zucchini seems very wet, use the hands to squeeze out the excess.