Courgette muffins

These taste much better than they sound, honest! 

My parents had a glut of courgettes in the garden, as ever. Some of which were the size of a baseball bat, almost. And my dad thought I’d appreciate a whole carrier bag full of them. Plus a punnet of tomatoes and an even bigger bag of runner beans. Anyone want some beans? I don’t think I can make cake out of them….

What do you do when your dad gives you courgettes? (After grill them, fry them, and make ratatouille…) Make courgette muffins! Of course. 

Added bonus, kind of by accident, these are also vegan! No, I’ve not “gone vegan”, but I know someone who has, so these are for Harriet, enjoy! 

Adapted from an Avel and Cole recipe, makes about 9 or 10.

  • 100ml olive oil
  • 50g sugar with stevia, or 100g caster sugar
  • 1 mashed banana (nice a ripe)
  • 1/2 tsp ground cinnamon
  • 250g plain flour 
  • 1tsp bicarb of soda
  • 1/4 tsp baking powder
  • Approx 200g grated courgette 
  • A handful of raisins/sultanas or nuts
  • A little honey

Preheat the oven to 180’c, or 160’c for a fan oven. 

Line a 12 hole muffin tin with cases.

Whisk olive oil, sugar, banana and cinnamon together. 

Siever in flour, bicarb, baking powder. Gently fold together. Carefully fold in courgette and raisins and/or nuts. Don’t over mix.

Divide the mix between the muffin cases, just to the rim on the tin. Dot tops with nuts, if using. I topped with sultanas, but you just end of with slightly burnt sultanas on top. 

Bake for 25 minutes. Drizzle a little honey over them when you take them out of the oven. Alternatively spread a little left over buttercream (from your fiancée’s 30th birthday cake….). Or both! 

Will keep for 2-3 days in an airtight container. 


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