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
