Chocolate courgette muffins
Print recipe– Makes 12 muffins
A great way to hide some extra veggies. Courgettes have a very neutral taste and blend in perfectly with the banana, cacao and almond meal. My kids love them…and so do I. Great for lunchboxes and snack time.
Please note that gluten-free baking creates different textures. These muffins are dense and moist but far more delicious than additive loaded conventional ones. Give them a try.
Goes well with: coffee, tea and good company, lunchbox proofIngredients
- 200 g almond meal
- 1 small/medium sized courgette
- 1 small ripe banana
- 3 eggs
- 100 g coconut blossom sugar
- 50 g cacao powder
- 50 g butter
- 1 tablespoon lemon juice
- 1 tablespoon cinnamon
- 1 teaspoon vanilla essence
- Half teaspoon bicarbonate of soda (baking soda)
- Pinch of salt
Kitchen tools: Food processor, grater, muffin tin, muffin papers
Method
- Preheat oven to 170 degrees (hot air oven)
- Wash courgette
- Grate courgette using a grater
- Using your hands or a clean kitchen towel squeeze grated courgette over sink to reduce water content (better for baking)
- Add all ingredients to food processor and blend until smooth
- Pour in muffin papers placed in muffin tin
- Bake for about 25 minutes
- Allow muffins to cool down for about 15 minutes before eating