Sunday, August 30, 2015

Chocolate courgette (zucchini) muffins - grain, nut & dairy free

I read an article in a UK newspaper in which the journalist stated going out of a summer evening was dangerous.  The reason being was the fear of coming home to a bag of over sized courgettes (aka marrow) on their doorstep at this time of year.  Sadly this doesn't ring true in my neck of the woods, but I do have my own courgette plants to deal with.

I've written up various recipes for courgette overload (click here) and this one is a variation of the chocolate cake recipe I posted before. However this version is grain & dairy & nut free. My eldest has a friend who is allergic to nuts & dairy and I struggle for 'exciting' things to give her for a snack. This recipe hits the mark; just don't let them see you make it (its rather off putting!).

Chocolate courgette muffins

4 eggs
1 ripe banana
2 tbs cocoa powder
1/2 cup coconut flour
1 tsp baking soda
pinch of salt
1 tsp cinammon
1/4 cup of maple syrup (or honey)
1 medium sized courgette grated
1/2 cup of chocolate chips

This makes about 12 muffins or it can be made into a loaf.

Preheat the oven to 350F and grease the muffin tin.

Blend all of the ingredients together (except the courgette & chocolate chips) in a blender until fully combined.  Take care to ensure the baking soda is mixed in well with the coconut flour before you add it to the wet ingredients. It can clump otherwise.  Stir in the courgette & chocolate chips by hand.  Fill the muffin tin about 3/4 full, they don't rise much.  Bake for about 35-45 mins, test with a skewer (if they are done it will come out clean).  Cool on a wire rack.  

If you do the loaf format it will take longer.

No comments:

Post a Comment