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By Nourishing Amy

Double Chocolate Courgette Muffins

timerPrep Time: 30 x minutes + cooling

groupsServes: 12 People

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.


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


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.

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