Light and fluffy muffins with the added benefit of some hidden courgette. These muffins are very chocolate-y yet pack a health punch with the oat flour and cocoa powder. They are easy to make in one bowl and in less than half an hour.
By Nourishing Amy
Double Chocolate Courgette Muffins
Prep Time: 30 x minutes + cooling
Serves: 12 People
Ingredients
140g courgette, grated (1 small-medium)
360ml plant-based milk
60ml sunflower oil
60g coconut sugar (or caster)
1 tsp vanilla
80g oat flour
110g plain or spelt flour
40g cacao or cocoa powder
2 tsp baking powder
A pinch of salt
120g Organic Dark Lemon Chocolate, chopped into chunksMelted chocolate, to decorate
Method
Step 1
1. Preheat the oven to 170Fan/190*C and line a muffin tin with cases.2. To a mixing bowl, add the grated courgette, milk, sunflower oil, coconut sugar and vanilla and whisk to combine. Now pour in the oat flour, plain/spelt flour, cacao/cocoa powder, baking powder and salt and whisk to form a smooth batter. Fold in most of the chocolate chunks, saving some for the top.3. Divide the batter between 12 muffin cases, filling each about ¾ full. Top with the remaining chocolate chunks and bake for 20-22 minutes until risen and firm to the touch.4.Cool on a wire rack and after 10 minutes remove from the cases and cool fully. Drizzle with melted chocolate, to serve. Store in an airtight container for 3 days.
