Chocolate Courgette Muffins
Chocolate Courgette Muffins are delightfully decedent and incredibly moist. Plus they are gluten-free and vegan.
Prep Time15 mins
Cook Time30 mins
Servings: 15 muffins
- 1 tablespoon chia seeds
- 3 tablespoons water
- 2 tablespoons apple cider vinegar
- 250 ml coconut milk
- 140 ml coconut oil melted and cooled
- 2 teaspoons vanilla extract
- 300 g courgettes grated
- 350 g soft light brown sugar
- 200 g almond flour
- 125 g oat flour
- 70 g cocoa powder
- 2 teaspoons bicarbonate of soda
- 2 teaspoons baking powder
- ¾ teaspoon salt
Pre-heat your oven to 180°C/160°C fan/gas mark Fill a muffin tin/s with 15 muffin liners.
Prepare the chia egg by mixing the chia seeds with the 3 tablespoons water in a small bowl. Set aside for 5-10 minutes for the chia seeds to gel together.
Place the grated courgette in the centre of a large piece of muslin, porous cloth or even into a nut milk bag. Using your hands, squeeze the excess water out of the courgettes. After this the grated courgettes should weigh about 250g. Set aside.
Whisk together the almond flour, oat flour, cocoa powder, bicarbonate of soda, baking powder and salt in a large bowl then set aside for a moment.
Pour the coconut milk and apple cider in a large bowl or food mixer and beat until the liquid is frothy.
Add the melted coconut oil, vanilla extract, sugar, chia egg and grated courgette. Beat until well combined.
Mix the dry ingredients with the liquid ingredients in two batches to ensure even combining.
Scoop the batter into the prepared muffin liners, filling each almost to the top.
Bake for 30 minutes or until a toothpick inserted into the centre of the muffin comes out clean.
Remove the muffins immediately from the tin and leave to cool on a wire rack.
- Use a coconut milk that doesn’t have any thickeners, stablilisers or gums. The best one in the UK is the Biona brand.
- Oat flour substitute: you can switch out with sorghum flour or teff flour
- If you can’t find gluten-free oat flour then you can grind your own by using the equal weight of gluten-free rolled oats and grinding in your food processor. Since you’ll probably be unable to achieve as fine a grind the texture of the muffin will be slightly chewier but just as delicious.
- The best way to scoop the muffin batter into the muffin liners is to use an ice cream scoop. Each muffin should contain about 2 generous scoops.
- The muffins will keep up to 5 days in a air tight tin in a cool dark place.
- These muffins freeze excellently. Freeze in a ziplock bag for up to 3 months and leave to defrost on the kitchen top thoroughly before consuming.
Calories: 331kcal | Carbohydrates: 36g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Sodium: 276mg | Potassium: 279mg | Fiber: 4g | Sugar: 24g | Vitamin A: 40IU | Vitamin C: 3.7mg | Calcium: 92mg | Iron: 2.4mg