A few weeks ago I had one of those wonderful baking experiences where you just throw together what you have in your cupboards/ fridge and it comes together perfectly. This included a courgette that needed using up and a bottle of date syrup that I'd bought a while back on a whim but then not been sure what to use it for. Although Chocolate, Courgette sugar free muffins may sound quite worthy I can assure you that they tasted anything but. The date syrup added rich toffee flavours and the coconut oil a fabulous butteriness. Quite simply these were some of the fluffiest, tastiest muffins I've ever made and I've made a lot of vegan muffins in the last 9 years! I'm really glad that I took time to write the recipe down as I will definitely be making these again.
Chocolate and Courgette Muffins
5oz/ 125g of plain flour
2oz/ 50g of cocoa
1 teaspoon of baking powder
1 teaspoon of bicarbonate of soda
1/2 teaspoon of cinnamon
1 teaspoon of vanilla extract
4 fl oz of soya milk
1/2 cup of coconut oil
3/4 cup of date syrup
1 small grated courgette (4oz/ 100g)
Pre-heat the oven to 360F/ 180C
Sieve and mix the flour through to cinammon on the ingredients list.
In a separate bowl whisk together the vanilla extract through to the date syrup.
Add the wet ingredients to the dry ingredients and gently mix then fold in the courgette.
Bake for 20 minutes.