Chocolate Courgette Muffins

I used to have a recipe for chocolate courgette muffins, that I shared on a on one of my cleanses a few years ago, but they weren't vegan. I have been meaning to make a vegan version, and so this year for my Spring Cleanse I created one. They were incredibly popular, and people keep making them for their friends, and then I get asked for the recipe, so I thought I would make it easy to find by putting it on my blog - so here it is!

This mixture will make 16-18 muffins, so you could half the mixture if you just want one tray’s worth (8-9 muffins). The mixture will keep in the fridge if you want to make the remaining muffins the next day so they are fresh.

Ingredients:

• 200g courgettes, grated

• 1 tbs ground chia seeds

• 3 tbs filtered water

• 2 cups ground almonds

• 1 cup teff flour

• 3/4 cup cocoa powder

• 2 tsp bicarbonate of soda

• 2 tsp baking powder

• 1 tsp ground cinnamon

• 1 + 3/4 cup coconut sugar (you could go with less if you are used to things less sweet, but the resulting muffins really don’t taste too sweet if you go with this much - and I really don’t like really sweet things)

• A quick grind of sea salt

• 1 + 1/4 cup of coconut yoghurt (I go use CoYo)

• 140g chocolate drops (I use these BUT I had run out, so today I used 2 Om Bar Coco Mylk bars - extravagant but delicious!)

Method:

1. Preheat oven to 180C.

2. Grate the courgettes, and then squeeze the liquid out of them hard, so there is no liquid left, using a nut milk bag or a muslin.

3. Put the ground chia seeds in a bowl with the filtered water, and mix well - leave to stick together.

4. Put the ground almonds in a bowl, then sieve in the teff flour, cocoa powder, bicarbonate of soda, baking powder and cinnamon. Add in a grind of sea salt and the coconut sugar. Combine well.

5. Mix the yoghurt into the chia seed mixture. Add in the grated courgettes. Again mix well.

6. Then add this mixture into the dry.

7. Add in the chocolate drops or chopped chocolate, depending on what you have used.

8. Add muffin cases to muffin tray. Fill the cases to the top.

9. Bake for 35-40 minutes, until the muffins don't press in when you press them in the middle.

10. Leave to cool before eating. We all love them! Don't be shy to have one with your smoothie for breakfast.

Tag me @rochelle.a.hubbard on Instagram if you make them! I would love to know what you think. You can also join me on Telegram here.