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
Preparation
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.
