Wednesday, 4 June 2014

Chocolate Courgette Muffins

These muffins are amazing if you are avoiding fruit, like I do. Especially if you fancy a pudding straight after your meal but you can't mix fruit and proteins!
So easy to make and so richly chocolatey! 

Chocolate Courgette Muffins

Prep time: 5 mins
Cook time: 20 mins
Total time: 25mins


1 medium courgette, grated
2/3 jar almond butter
2 eggs
2 tbsp coconut flour
2 tbsp coconut oil
1 tbsp raw criollo cacao
1 tsp vanilla
½ tsp bicarbonate of soda
½ tsp cream of tartar

Cacao nibs, for sprinkles!

Preheat the oven to 180°C.
Squeeze the excess water out of the grated courgette and set aside. In a large bowl combine the nut butter, oil, eggs, vanilla and mix thoroughly to create a wet batter. Add the coconut flour, bicarbonate of soda and cream of tartar and mix well. Add the courgette and combine, the courgette will turn it into a mushy dough.
Spoon big heaping tablespoons of the dough into a muffin tray with cases. Sprinkle with cacao nibs if using. Bake in the middle of the preheated oven for around 15-20 mins, checking towards the end. They will look cakey and a knife will come out clean when they are ready.

You could add a tsp of Lucuma powder to the mix before spooning into the muffin tray, I did and they were lovely! Lucuma is a subtle sweetness, natures caramel. You can buy it from health food shops in the form of raw powder. I have been experimenting with it lately in my homemade chocolates.

Anyway, these muffins rock hard! They're not your sticky, sickly sweet shop bought muffins, but hearty, moist, wholesome and filling with a rich, dark chocolate flavour. I have grown to adore cacao, I couldn't eat chocolate any other way now! Mmmm!

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