I’m partial to an apple & courgette cake so I was keen to try this recipe – thank you for putting it up! I didn’t know what 1/4 of a cup is so had to look it up – seems to be 4 level tablespoons, I definitely got 8 muffins out of the mix. My mixture seemed quite dense and after 25mins in the oven it still looked raw so I turned the heat up to 160C and gave it more time (till they started to look golden). Usually when baking with courgettes you are advised to squeeze out some of the liquid but I guess the coconut flour needs all the liquid it can get. However, the end result was certainly enjoyable to eat – I didn’t get the flavours of the other spices so maybe I will put more in next time. Eating one muffin warm with a dollop of plain yogurt it makes a decent dessert. Eaten cold you get the flavour of the coconut coming through better, fine with a coffee.
very easy to make and just hit the spot!
• 1/4 cup coconut flour
• 2 eggs
• 1 tablespoon coconut oil
• 1 medium courgette
• 1 apple (leave the skin on)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• pinch nutmeg
• pinch salt
• 1/2 teaspoon baking powder
• 1 tablespoon milk
beat eggs, milk, coconut oil (I melt it in the jar in warm water), and spices in a large bowl.
add coconut flour and baking powder and beat until smooth
grate the apple and courgette and mix in
place in muffin cases (I use silicon ones) and bake at 150 degrees for about 35 mins