Chocolate courgette muffins

Courgette in muffins?! Trust us!

Aprons on? Let‘s Cook!

10 mins
20 mins

There are some vegetables that make great bases for bakes – courgette, sweet potato, carrot and black beans being some of our favourites! We always have a glut of courgettes around this time of your so we always make LOTS of these muffins to help use them up. I hope you love them as much as we do!

Ingredients

  • 1 ripe banana
  • 1 medium courgette
  • 1 egg
  • 120g nut butter
  • 75g honey
  • 25g raw cacao powder (or cocoa powder)
  • 40g cacao nibs (or chocolate chips)
  • 2 tablespoon milled flaxseeds
  • 1/2 teaspoon baking powder

Equipment

  • Blender
  • Grater
  • Tea towel
  • Muffin tray
  • Measuring scales
  • Mixing bowl

Allergens

Nuts, egg

Directions

1 Preheat the oven to 180c (200c non-fan assisted)
2 Whizz all of the ingredients in a blender except the courgette and cacao nibs/choc chips
3 Grate the courgette and squeeze as much liquid out of it as you can (we grate it over a clean tea towel and then squeeze it over the sink)
4 Finally, mix everything together and spoon into a greased muffin tray (it makes enough for around 10 muffins)
5 Bake for 20 mins and allow to cool before gobbling! Can be stored for up to 5 days in the fridge

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