Preheat the oven to 180 °C (160 °C fan) and line a muffin tin with paper cases. Finely grate the courgette and squeeze it out lightly in a tea towel so the batter doesn't get too wet.
Whisk the eggs, maple syrup, melted coconut oil and vanilla extract thoroughly in a large bowl. This brings the liquid base together evenly.
Add the almond flour, cocoa powder, baking powder and salt and stir to a smooth batter. Don't mix for longer than you need to.
Carefully fold in the grated courgette and most of the chopped chocolate. Divide the batter between the muffin cases and sprinkle with the remaining chocolate.
Bake the muffins at 180 °C for 20–25 min, until risen and a skewer comes out almost clean. Leave them to rest briefly in the tin, then let them cool completely on a wire rack.
To serve: enjoy them plain or slightly warm with a little Greek yoghurt.
Good to know
These muffins are moist, chocolatey and pleasantly easy. The courgette stays in the background flavour-wise and makes the batter lovely and soft.
Swaps
Maple syrup → date paste (usually a little more fibre); Coconut oil → mild olive oil (more monounsaturated fatty acids); Almond flour → finely ground hazelnuts (also provide fibre and natural fats).
Allergens
Contains eggs and almonds; depending on the chocolate, other allergens or traces may be present. Usually well suited to children if the sweetness suits them; fine during pregnancy with a well-washed courgette and thoroughly baked muffins.
