Courgette Muffins: Guilt-Free, Low-GI And Delicious
These incredibly delicious courgette muffins are full of natural fibre and wholemeal goodness. Courgettes are an excellent “weight-friendly” food as they are extremely low in calories, with only 14g per 100g. The muffins are dairy-free and vegan, so they can be made to suit all dietary requirements. They have a low-GI – which means you will stay full for longer and avoid the slumps associated with eating sugary, high-GI white muffins and baked goods.
Makes 8-10 medium-sized muffins
- 210g whole-wheat or spelt flour
- 1/2 tsp bicarbonate of soda
- 3/4 tsp cinnamon
- 125g coconut sugar or 62g granulated sweetener, such as stevia
- 60ml sunflower oil
- 125g natural apple sauce (no added sugar)
- 60ml soya milk
- 1 tsp apple cider vinegar or white vinegar
- 200g grated courgette (1 medium-sized courgette)
- 45g dark chocolate chips
- 40g raisins
1. Preheat the oven to 180°C/Gas 4. Grease a non-stick muffin tray with non-stick cooking oil spray, or line with paper or silicone muffin liners.
2. Combine the dry ingredients (flour, bicarbonate os soda, salt, cinnamon and coconut sugar or sweetener) in one bowl, mix well and set aside.
3. Combine oil, apple sauce, soya milk, vinegar and courgette in another bowl. Stir the wet ingredients into the dry ingredients.
4. Add the chocolate chips and raisins. Mix until just combined.
5. Divide the mixture between 8-10 muffin cups. Bake for 20 minutes.
6. Remove from the oven and allow to cool before removing the muffins from the tin.
7. The muffins can be stored in an airtight container or Ziplock bag for several days at room temperature, or frozen to be enjoyed whenever you fancy.
This Courgette Muffin Recipe
This delicious recipe has been extracted from Dr Michelle Braude’s new book on nutrition, The Food Effect. Click here to find out more about the book and follow her on Instagram at @thefoodeffectdr.
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