Super moist and tender fluffy muffins packed with hidden courgette/zucchini and chunks of melting dark chocolate. These muffins are healthy and wholesome, made with good-for-you vegan and gluten-free ingredients. They are great to make ahead for a delicious snack or brunch.
By Nourishing Amy
Chocolate Chunk Courgette Muffins
Prep Time: 15 x minutes + cooling
Serves: People
Ingredients
1 large courgette/zucchini (200g grated)
120ml plant-based milk
1 tbsp lemon juice
90g thick dairy-free yoghurt
1 medium banana, mashed (100g) or applesauce
90g coconut sugar
1 tbsp ground chia or flax seed
1 tbsp olive oil
1 tsp vanilla essence
180g plain or GF plain flour
50g ground almonds
2 tsp cinnamon
2 tbsp baking powder
½ tsp bicarbonate of soda
A pinch of salt
100g 85% Dark Chocolate, chopped
Melted chocolate, to drizzle
Method
Step 1
Preheat the oven to 160Fan/180*C and line a muffin tray with 11-12 cases.
Step 2
Grate the courgette so you have about 200g. Leave in a sieve for 5 minutes. Stir together the milk and lemon juice and leave for 5 minutes to curdle. Use your hands or a cheesecloth or muslin or similar cloth to squeeze out the water from the courgette, you will have 150g of courgette left.
Step 3
To a large mixing bowl, add the yoghurt, the milk-lemon mix, 100g mashed banana or applesauce, coconut sugar, ground chia/flaxseed, olive oil and vanilla essence. Whisk till smooth.
Step 4
Sift in the flour and add the ground almonds, cinnamon, baking powder, bicarbonate of soda and salt. Whisk to a thick smooth batter with no specks of flour.
Step 5
Fold in the courgette and most of the chocolate using a spatula. Scoop into the muffin cases till almost full. Sprinkle over the remaining chocolate.
Step 6
Bake for 23-25 minutes, until an inserted skewer comes out clean and they are golden and risen.
Step 7
Cool for 5 minutes in the tray then remove and cool on a wire rack for 20 minutes before enjoying warm or leave to cool fully and eat cold. You can serve them with extra drizzled melted chocolate.
Step 8
Store the muffins in a sealed continuer for 2-3 days or in the fridge for 3-5 days. You can freeze the muffins for up to 1 month, wrapped well. Allow to thaw at room temperature before enjoying.
