For one thing the courgette is not recognisable as a vegetable in the muffin (great if your kids hate green veg, which they don’t even need to know they’re eating), and the flavour blends perfectly well with the coconut flour and chocolate. Also, the courgette gives the muffin an interesting texture.
These muffins are grain-free, gluten-free low-carb, low GI, sugar-free, fibre-rich, filling and totally awesome!
Recipe for 6 large muffins
1/2 cup coconut flour
1/2 cup granulated stevia (such as Truvia) or xylitol
1 small courgette grated
1/4 cup cocoa powder (may also add 1/4 cup dark chocolate chopped into small pieces as well)
1/2 cup melted butter, coconut oil or ghee
1/2 tsp baking powder
Pre-heat oven at 200°C
Mix all above ingredients together in a large bowl with an electric whisk
If mix seems on thick side when whisked, add a drop of fluid such as milk, it should be like a thick batter.
Pour mix into 6 hole muffin tray and bake for 15 to 20 minutes
Allow to cool on a baking tray then enjoy