Super Chocolatey Courgette Muffins
Ingredients
Wet
- 350g Courgette, roughly chopped
- 170ml Plant milk
- 60ml Sunflower oil
- 60ml Golden syrup
- 1tsp Vanilla extract
- 3 Flax eggs (ratio of 1tbsp ground flaxseed to 3tbsp water left to stand for 1 minute to thicken)
Dry
- 160g Ground almonds
- 150g Oat flour (blend up porridge oats until you get a fine dust)
- 100g Chocolate chips + extra for topping
- 40g Raw cacao powder
- 1tsp Baking powder
- 1tsp Baking soda
- Very small pinch of salt
Preparation
Preheat an oven to 200°C and line a muffin tin with 12 muffin cases
Place roughly chopped courgette and plant milk in a blender and process until smooth
Add the rest of the wet ingredients and blend well until combined
In a different bowl, combine all the dry ingredients, except the chocolate chips
Fold dry mixture into wet mixture
Mix in the chocolate chips
Pour the mixture equally into the 12 muffin cases and sprinkle extra chocolate chips on top. Bake at 200°C for 25-30 minutes until a skewer comes out clean in the centre.
