There are some vegetables that make great bases for bakes – courgette, sweet potato, carrot and black beans being some of our favourites! We always have a glut of courgettes around this time of your so we always make LOTS of these muffins to help use them up. I hope you love them as much as we do!
Ingredients
1 ripe banana
1 medium courgette
1 egg
120g nut butter
75g honey
25g raw cacao powder (or cocoa powder)
40g cacao nibs (or chocolate chips)
2 tablespoon milled flaxseeds
1/2 teaspoon baking powder
Equipment
Blender
Grater
Tea towel
Muffin tray
Measuring scales
Mixing bowl
Allergens
Nuts
egg
Directions
Preheat the oven to 180c (200c non-fan assisted)
Whizz all of the ingredients in a blender except the courgette and cacao nibs/choc chips
Grate the courgette and squeeze as much liquid out of it as you can (we grate it over a clean tea towel and then squeeze it over the sink)
Finally, mix everything together and spoon into a greased muffin tray (it makes enough for around 10 muffins)
Bake for 20 mins and allow to cool before gobbling! Can be stored for up to 5 days in the fridge
