Small Batch Chocolate Courgette Muffins
This recipe is essentially an ode to courgettes.
I’m pretty damn proud of this recipe. Reasons why include (a) they’re delicious (b) they’re healthy-ish and (c) they’re small batch. Also I’m a little obsessed with courgette, and I’m just excited to have a baking recipe revolve around it. I use it in almost everything: in pasta dishes and curries, on top of pizza, in salads and fritters, roasted or fried, so why wouldn’t I use it in baking? I have yet to make courgette cake, but considering how good these muffins are, it probably won’t be long ’til I try baking that too.
But anyways, these muffins are super moist, so rich and include one of your 5 a day. Like, unreal. Plus, the prep takes no time at all, and everything can be mixed in one bowl. Less effort, less clean up, and more time to relax with a cup of coffee and a freshly baked muffin. Ideal morning set up, wouldn’t you agree?
Recipe / serves 6
Ingredients
45ml coconut oil, melted
70g granulated or light brown sugar
1 egg, room temperature
30ml milk of your choice, room temperature (I love using oat milk!)
1 tsp vanilla extract
100g courgette, grated
100g spelt flour
25g cacao powder
1 tsp baking powder
1/4 tsp bread soda
1/4 tsp salt
Optional : 40g chocolate chips
Method
Preheat the oven to 220°C / 430°F, and line a muffin tray with 6 muffin cases.
Grate the courgette and set aside. Do not squeeze out excess water.
In a medium-sized bowl, whisk together the melted coconut oil, light brown sugar, egg, plant-based milk and vanilla extract until well combined, then stir in the grated courgette.
Sift the flour, cacao powder, baking soda, baking powder, salt and chocolate chips (if using) in to the bowl of wet ingredients. Gently fold into the mixture until no dry spots remain. Try not to over mix - otherwise your muffins will be dense and tough, rather than light and fluffy.
Divide the mixture evenly between the 6 muffin cases.
Bake the muffins for 10 minutes, then reduce the oven temperature to 190°C / 370°F and bake for a further 5-6 minutes.
The muffins are finished when a skewer inserted into one comes out dry, potentially with a few small crumbs.
Remove from the oven, and allow to cool in the muffin tray for two minutes before placing on a cooling rack.
Store in an airtight container for up to 3 days.
Notes
This recipe can be easily doubled for a batch of 12 muffins.
Substitutions
Dont have spelt flour? Plain, all-purpose flour will work just as well.
Don't have coconut oil? Replace it with a neutral tasting vegetable oil, like sunflower or canola.
Don't have cacao powder? Just use cocoa powder.
Don’t have eggs / wanna make these vegan? Flax eggs work just as well. To make one, combine 1 tbsp of ground flax seeds to 3 tbsp of water, and leave for 15 minutes before using.
Add-ins
Chocolate chips are a great option, as are chopped walnuts or raisins.
Storage
These muffins will keep in an airtight container in a cool, dry place for up to 3 days, and can be kept in the freezer for up to 3 months.