Zucchini Turmeric Chocolate Chip Almond Muffins

• 2⅓ cups almond flour 
• ¾ cup coconut sugar
• 3½ tablespoons pea protein (optional)
• 1 teaspoon ground turmeric 
• ½ teaspoon ground nutmeg 
• ½ teaspoon cinnamon 
• ½ teaspoon baking powder 
• ½ teaspoon baking soda 
• ½ teaspoon salt
• ½ cup Cinnamon-Chili Cannabutter, room temperature
• 2 eggs
• ¼ cup coconut milk
• 1 tablespoon vanilla 
• 1 cup zucchini, grated
• 1 cup semisweet chocolate morsels

Whisk together almond flour, coconut sugar, pea protein (if you’d like), turmeric, nutmeg, cinnamon, baking powder, baking soda and salt; set aside. In large bowl, use mixer to combine cannabutter, eggs, coconut milk and vanilla; mix well. Add dry ingredients; mix just until combined, then gently fold in zucchini and chocolate morsels.

Use a small ice-cream scoop or spoon to fill 16 muffin cups (prepared with cupcake liners or nonstick spray) about two-thirds full. Bake at 350 F until muffins are set in center, about 25 minutes. Cool in pan for 5 minutes; invert onto rack to cool completely. Makes 16 muffins, each about 5.7 mg THC, based on a 15% strain.

Get recipe for Cinnamon-Chili Cannabutter here.

Recipe by chef Tito Dudley

Photography & prop styling by Erin Scott

Food styling by Lillian Kang