Chocolate Muffins with Cougette

Ingredients for twelve muffins

Ingredients for twelve muffins

250g
courgette
20g
native coconut oil
2
eggs
1
vanilla pod
80ml
rice syrup
60g
unsweetened apple puree
160g
wholemeal flour
40g
cocoa powder
1 tsp
Sodium bicarbonate
1 pinch
salt
130ml
vegan milk
50g
dark chocolate

Schritt für Schritt - Anleitung

Step 1

Preheat the oven to 175° top and bottom heat

Step 2

The first step is to wash and finely grate the courgettes. In order to drain the zucchini pieces a little, they are now carefully squeezed out with the help of kitchen paper.

Step 3

Next, the coconut oil is heated in a water bath and mixed with the eggs. Scrape out the pulp from the vanilla pod and stir in. Then add the rice syrup and applepuree and mix. 

Step 4

In a second bowl, mix flour, cocoa, baking soda and salt, alternating with the vegetable milk to the egg mass and stir. Finally, carefully fold in the zucchini rasp. 

Spread the dough on the muffin cups and sprinkle with chocolate chips. Bake the muffins for about 25 minutes.