Tender chocolate muffins moist with grated courgette and sweetened with banana and honey. I kept the sugar content down because I was making these with a toddler - if you're less concerned, a large handful of chocolate chunks would certainly not go amiss.
Ingredients
190g white spelt flour
45g cocoa powder
1 tsp bicarbonate of soda
3 - 4 tbsp honey
2 tbsp olive oil
1 large egg
½ tsp vanilla powder
1 courgette, grated and squeezed of excess water
1 banana, mashed
150ml whole milk (plant or nut milk will also work here)
Instructions
Preheat the oven to 175 degrees C. Line a 12 hole muffin tray with paper cases (or you could use a non stick tray).
In a large bowl, sift together the flour, cocoa and bicarbonate of soda.
In a separate bowl, whisk together the honey, olive oil, egg and vanilla.
Stir in the courgette and banana, followed by the milk, then fold in the flour mixture until just combined.
Divide the batter between your muffin cases and bake for 20 - 25 minutes until risen and a skewer inserted in the middle comes out clean.
Leave to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
Will keep in an airtight container for several days and also freeze beautifully.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2017/10/20/chocolate-courgette-olive-oil-muffins/