LoveYourBody › Recipes › Chocolate courgette Muffin Cookies

Chocolate courgette Muffin Cookies

Nutrition Per Portion:

  • Calories
    175
  • Fat
    11
  • Protein
    5
  • Carbs
    18
  • Sugars
    12
Portions: 6 Cooking Time: 1 hour

Ingredients

  • 1 large and ripe banana
  • 1⁄2 cup almond meal
  • 1 large egg
  • 1⁄4 cup honey or maple syrup
  • 1⁄4 cup unsweetened cocoa powder
  • 2 Tbsp. ground flaxseed
  • 2 Tbsp. Almond butter
  • 1 tsp. vanilla extract
  • 1⁄2 tsp. baking soda
  • 1 large courgette, shredded – squeezed excess liquid
  • 1⁄2 cup pecans, chopped
  • 1⁄4 cup of a mix of dark chocolate chips and cocoa nibs (or one of the other)

Method

  1. Heat your oven to 200 degrees.
  2. Oil your muffin tins with a little coconut oil or cooking spray.
  3. Squeeze all the excess liquid out of by placing it in a tea towel and ringing it.
  4. Add the banana, eggs, syrup, cocoa, flax seed, almond butter, baking soda and vanilla extract into a blender and blend till super smooth (you may need to add a few tbsp milk to help).
  5. Mix in the pecans for added crunch and chocolate chips.
  6. Stir in shredded zucchini. Pour batter into prepared muffin pan, filling each cavity until it is about 3⁄4 full. I like to sprinkle a few extra nuts and nibs on top.
  7. Bake for 20-25 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for about 10-15 minutes before removing or they will fall apart. Enjoy!

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LYB Helen’s Banana Bread

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