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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 48 Mini Muffins

Ingredients

Muffin Mix

  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 2 cups shredded or chopped zucchini
  • 1 cup buttermilk
  • 1 tsp baking soda
  • 1/2 cup honey
  • 1 stick butter (1/2 cup) melted
  • 2 eggs

Tahini Swirl

  • 1/2 cup tahini
  • 1 tsp cardamom
  • 1 tsp sesame oil
  • 2 tbsp granulated sugar

Instructions

  1. Preheat the oven to 350 degrees F. Grease mini muffin pans. 

  2. In a bowl, mix the flour, cocoa powder, and baking soda. 

  3. In another bowl, beat the eggs. Add the honey, butter, and buttermilk. If your honey is stiff, you may want to heat it for a few seconds, so that it will mix better with the other ingredients. 

  4. Add the wet mixture to the dry mixture. Add zucchini. Blend ingredients together but don't overmix. 

  5. Scoop muffin batter into greased muffin pans. Don't overfill! 

  6. In a small bowl, mix together tahini, cardamom, sesame oil, and sugar. Spoon about 1/2 tsp to 1 tsp of of the tahini mix on top of each muffin. Swirl the two mixtures together with a utensil. 

  7. Place muffin pans in the oven and bake for about 10 minutes. After removing muffins from the oven, wait about 5 minutes, and then transfer to a rack to cool.