1 cup (150g) all-purpose flour
1 cup (110g) almond flour
1/3 cup (28g) unsweetened Dutch process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
1/3 cup (113g) honey
1/4 cup (50g) olive oil
1/4 cup buttermilk
1 teaspoon vanilla extract
3 cups grated zucchini (3 to 4 medium zucchini; see Recipe Note)
1 cup fresh or frozen whole cranberries
2 tablespoons coarse sugar, such as turbinado sugar
3 tablespoons chopped green pistachios


1.Adjust a rack to the middle position of the oven, and heat oven to 400F
2.Prepare the muffin tin: 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 21/2-inch ice-cream scoop.
3.Combine the dry ingredients In a large bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
4.Add the wet ingredients 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.
5.Stir in the zucchini and cranberries
6.Scoop into the muffin cups Using the ice cream scoop, fill each muffin cup, rounded side up, with about 1/3 cup batter. Sprinkle the muffins with the turbinado sugar and pistachios, and set the tin on a baking sheet.
7.Bake for 23 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few crumbs.
8.Set the muffin tin on a rack to cool for 10 minutes. Remove the muffins from the pan and cool on the rack.

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