Muffin Ingredients

4 large eggs
150g courgette (finely grated)
75g inulin
64g coconut flour
64g cocoa powder
64g coconut oil (melted)
45g chopped dark chocolate (over 85%)
1 tsp vanilla essence
1 tsp baking powder
1/2 tsp cinnamon
pinch of sea salt

Icing Ingredients

56g butter
15g inulin
10g cocoa powder
10g coconut milk (unsweetened)
1 tsp vanilla extract


1. Preheat oven to 180°C and prepare 20 muffin cases. 
2. In a mixing bowl combine the coconut flour, cocoa powder, baking powder, cinnamon and sea salt.
3. Mix in the eggs, vanilla and coconut oil.
4. Stir in the courgette and chocolate .
5. Gradually and gently stir in the inulin.
6. Divide mixture into the muffin cases and place in the oven for 12-15 mins. 
7. Remove from oven and allow to fully cool before icing. 



1. In a mixing bowl combine the butter, cocoa powder and vanilla until smooth.
2. Slowly add the coconut milk and mix well.
3. Gradually and gently mix in the inulin.
4. Use a spoon or a piping bag to ice the top of each cooled muffin.

Nutrition Per Serving
Carbs (g) 2
Fat (g) 9.1
Protein (g) 3.2
Fibre (g) 5.2
Calories 114