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Chocolate Courgette Muffins (vegan, gluten-free)

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 220
Delicious vegan and gluten-free chocolate muffins packed with grated courgette for added moisture and nutrition.

Ingredients

wet ingredients

  • 1 tablespoon chia seeds
  • 3 tablespoons water (for chia egg)
  • 2 tablespoons apple cider vinegar
  • 250 g coconut milk
  • 140 g coconut oil (melted and cooled)
  • 2 teaspoons vanilla extract
  • 300 g courgettes (grated, excess water squeezed out)

dry ingredients

  • 350 g soft light brown sugar
  • 200 g almond flour (ground almonds)
  • 125 g oat flour
  • 70 g cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon bicarbonate of soda
  • ¾ teaspoon salt

Instructions 

  • Preheat oven to 180°C (160°C fan) or 350°F. Line a muffin tin with 15 liners.
  • Mix chia seeds with water; set aside for 5-10 minutes to gel.
  • Squeeze excess water from grated courgette; set aside.
  • Whisk dry ingredients in a bowl. Beat coconut milk, vinegar, oil, vanilla, sugar, chia egg, and courgette until combined.
  • Mix dry and wet ingredients in two batches. Fill muffin liners almost to the top.
  • Bake for 30 minutes; cool on a wire rack.

Notes

Ensure to squeeze out as much water as possible from the courgettes for best texture.
Calories: 220kcal
Cost: $15
Course: Dessert
Cuisine: Vegan
Keyword: chocolate, courgette, Gluten-Free