Vegan Low Fat Chocolate Courgette Muffins!

Today, I made these lovely Vegan Low-Fat Double Chocolate Courgette Muffins! Ooh yes! I didn’t want to use any vegan butter or vegan margarine in these tasty beauties! I knew that applesauce works! I made this recipe & tweaked it a few times to come up with this glorious wining healthy muffin recipe! You can eat it as a nice filling breakfast, or as a lovely dessert, a lovely brunch too! I made them not too sweet! This is another delicious way to use up your home-grown yellow or green courgettes! A healthy way too! Enjoy! xxx

Let’s see a glorious wining healthy muffin up closer, shall we?

Vegan Low Fat Chocolate Courgette Muffins!

Lovely, right?

I made this winning recipe in 10 minutes & then popped them into the hot oven for about 18 minutes! It is THAT SIMPLE!

MMM!

Recipe: For 7 bigger flower-patterned muffins or 12 normal sized muffins

Ingredients:

dry ingredients:

1 cup 3/4 whole grain flour ( French Flour T 110)

1/4 cup raw unsweetened cacao powder

3/4 teaspoon baking soda

1 + 1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 cup coconut sugar

wet ingredients:

1 cup shredded yellow courgette (or green if you have them)

3/4 cup apple sauce that is a bit sweetened

1/4 cup unsweetened soy milk

1 teaspoon home-made vanilla extract

add ins:

1/4 cup vegan dark chocolate chips

Method:

Preheat oven to 180°C (350 F) for 10 minutes. I always use a fan oven. Otherwise, adjust your oven to the right temperature.
Take a medium bowl & add flour, cacao powder, baking soda, baking powder & cinnamon. Mix well with a spoon. See that you don’t have any lumps left in the flour mix. Now, add coconut sugar & mix in.
Preheat oven to 180°C (350 F) for 10 minutes. I always use a fan oven. Otherwise, adjust your oven to the right temperature.Take a medium bowl & add flour, cacao powder, baking soda, baking powder & cinnamon. Mix well with a spoon. See that you don’t have any lumps left in the flour mix. Now, add coconut sugar & mix in. In another medium bowl, add wet ingredients. This is the shredded yellow courgette, apple sauce, soy milk & vanilla. Mix well with a spoon. Now, add bowl with dry ingredients to bowl with wet ingredients & fold in the chocolate chips! Mix until it all comes together. Don’t overmix! Because I use silicon flower patterned baking mats, I don’t need to grease my mats! It is that easy!
yes! Place your silicon baking mats onto a Silpat on an oven rack for stability. Fill each one with the batter for about 3/4 or 4/4, it is up to you. My silicon flower mats, the holes are a bit bigger then standard normal muffin pans so I could fill 7 bigger flowers. When every hole has been filled, shake your mat up a down a bit to see that you don’t have any air holes left into the muffins.
Bake into the lower end of your oven for about 18 minutes or until cooked through. When ready & you open your oven door, the muffins will smell amazing! Place oven rack onto kitchen counter. Leave the muffins to sit for at least 10 minutes into their silicon mats before carefully turning them over & out of the mats. I sliced one open & enjoyed it with Peter warm from the oven! Delightful! The chocolate is goeyie melty in the mouth, you don’t taste the courgette at all & the muffins is not too sweet, just right! Perfect with a cuppa of vegan latte! The muffin hasn’t got any butter or margarine in it so it isn’t heavy on the stomach at all. Leave to cool down completely. If there are any muffins left, store in a cake box! in the evening, we tasted one as a nice dessert. The next morning, I ate 2 as a nice breakfast on the go! Perfect!