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