Thanks to the marvelous profusion of courgettes in our garden we have another courgette recipe! The courgette plants are now so big that they look like they may try to leap out of the raised beds and take over our town…
This recipe is very similar to the courgette ginger cake, but super chocolatey – winner for me!
I love eating these muffins straight from the oven as they are melt-in-your-mouth, chocolatey, moist deliciousness (but they do keep happily in the fridge for a couple of days, or freezer!). My kids have friends over so we had a taste test before publishing the recipe, thankfully they all loved them so the recipe got approved 🙂
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muffins
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- 250 grams grated courgette
- 1/3 cup extra virgin coconut oil melted
- 1/3 cup maple syrup
- 4 1/2 tbsp cacao powder approx 30g
- 2 1/2 tsp baking powder
- 95 grams coconut sugar
- 120 grams brown rice flour or plain rice flour would be fine
- 90 grams ground almonds
- 1/4 tsp salt
- 1/4 cup chocolate chips approx 35g, optional!
Ingredients
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- Preheat your oven to 170 degrees celcius and place 12 muffin cases into your muffin tin (I like to use the brand 'If You Care' as they're environmentally friendly, unless I want pretty cases for an occasion!)
- Combine the grated courgette, melted coconut oil and maple syrup in a small mixing bowl.
- Sieve the rest of the ingredients (except the chocolate chips) into a large mixing bowl and stir.
- Add the wet ingredients into the dry and mix well. Here I like to add just a few of the chocolate chips, reserving enough to sprinkle on the top of each muffin.
- Divide the mixture between all the muffin cases and sprinkle the remaining chocolate chips on the tops.
- Bake for about 35 minutes and enjoy!
If, like me, you have a glut of courgettes that need using, then this is a great way to do it as the muffins freeze well and leave you with a nice stock of tasty treats in your freezer.
I can confirm the deliciousness of these muffins. And you absolutely cannot tell that they are gluten-free. My children were still talking about them the next day.
I just made this as a cake, using a small square cake tin instead of the muffin cases, and put it in the oven for 45 minutes. Yummy! I’m pretty sure this is the first gluten-free cake I’ve made as well.