We decided to make some muffins - with a healthy twist. Riley isn't usually a big fan of courgettes, she actually thought that I was joking when I told her we could put them in muffins, but once I convinced her that I was serious - she agreed to give it a go.
This recipe is totally different to usual muffin recipes, it's sugar-free, it uses whole wheat flour instead of white flour, and honey and coconut oil for a sweet delicious flavour. They turned out to be a hit - a great way of sneaking veggies into a tasty treat!
 |
| Drawn while waiting for her muffins to finish cooking. |
- 375g whole wheat flour
- 330g grated courgette
- 150g chopped hazelnuts
- 8 tbsp honey
- 3 eggs
- 160g coconut oil
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- 1 ½ tsp baking soda
- ½ tsp salt
- Pre-heat oven to 160 degrees C.
- Put dry ingredients in a large mixing bowl.
- Pour in eggs, coconut oil, vanilla extract and honey and mix.
- Add chopped hazelnuts and grated courgette.
- Once the mixture is blended place in individual muffin cases (about half-fill them), and bake for 16-18 minutes, or until a toothpick comes out clean from the centre of a muffin
- Place cooked muffins on a wire rack until cooled - then enjoy!
