Double Chocolate Courgette Muffins

Prep Time

30 x minutes + cooling


12 x Peoples

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



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.