Looking for a new snack? Or even brekkie option? We’re loving this courgette muffin recipe from The Detox Kitchen.
Makes 8
Ingredients
2 cups gluten free flour
½ cup ground almonds
2tsp baking powder
2tsp baking soda
1tsp salt
1tsp ground cinnamon
2tbsp grated ginger
½ cup rapeseed oil
½ cup honey
3/4 rice milk
2½ cups grated courgette
1 cup pumpkin seeds
Preheat oven at 170/180 degrees. Line a muffin tin with paper liners.
In a bowl, mix together the flour, ground almonds, baking powder, baking soda, salt, cinnamon, and ginger.
Beat together the wet ingredients, the oil, honey, rice milk and then add the dry ingredients to make a smooth batter.
Gently fold in the courgette until it’s distributed nice and evenly. Pour into the muffin cases and sprinkle the pumpkin seeds on top.
Bake for 15 minutes, until they are bouncy to touch. Allow to sit and cool for another 15 minutes. Enjoy!
