Prep Time
30 x minutes + cooling
Serves
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.
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
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.
