CHOCOLATE AND COURGETTE MUFFIN

TOTALLY YUMMY

Courgette is another veg (as well as carrots) that I love to use in baking and they also happen to be in season at the moment. I hope you enjoy!⁠

INGREDIENTS:  

225 grams Almond Flour (ground almonds also work well)⁠

20 grams Cocoa Powder⁠

1/4 tsp Sea Salt⁠

1/4 tsp Baking Powder⁠

60 mls Extra Virgin Olive Oil⁠

80 grams Maple Syrup⁠

3 Egg⁠s

1 Courgette (medium, grated)⁠

METHOD:

1. Preheat your oven to 180ºC and line a muffin tin with muffin liners. ⁠

2. In a large mixing bowl, combine the almond flour, cocoa powder, sea salt, and baking⁠
   powder. Mix well.⁠

3. In a medium-sized bowl, whisk together the olive oil, maple syrup, and eggs. Add the wet⁠
   ingredients to the dry. Mix until combined. Squeeze out any excess water, then stir in the⁠
   courgette.⁠

4. Spoon the muffin batter between cups, so it's evenly divided then bake for 18 to 20⁠
   minutes, or until a toothpick inserted into the centre of a muffin comes out clean.⁠

5. Let cool completely before eating, to prevent the muffins from sticking to the liners.⁠

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