Courgette and Cinnamon Muffins

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Makes 2 loaves or 24 muffins.

Pre-heat oven to 170c


200g gram flour

125g almond flour

50g chia seeds (or use flax)

1 tsp bi-carb

1.5 tsp baking powder

1 tblspn cinnamon

1/2 tsp nutmeg

2 ripe bananas

3 eggs

100 ml coconut oil

1 chopped/pureed apple

150-200g xylitol

2 tblspn vanilla extract

300g grated courgette

8 tblsp desiccated coconut

100g chopped nuts


Mix on a bowl the following:  gram flour, almond flour, chia seeds , bi-carb, baking powder, cinnamon, nutmeg

Beat the following in a separate bowl: ripe bananas, eggs, coconut oil, chopped/pureed apple, xylitol, vanilla extract

Finally fold in the following ingredients: grated courgette, desiccated coconut, chopped nuts

Fold until mixed well.  It will appear gloopy but this is fine.

For muffins place in silicone muffin moulds and bake for 20-25 mins.  If making a loaf bake for 40-50 mins.  use a skewer to test when done.  Skewer should come out clean.  Leave to cool before serving.  Store in an air tight container in the fridge or freeze.

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