For 12 muffings

Prep and cook time: 45 min


Difficulty: Medium


Cannot be frozen




Ingredients:


120 ml | 4 fl oz | 1/2 cup olive oil, plus extra for greasing


2 large eggs


180 g | 6 oz | 3/4 cup unsweetened plain yoghurt


2 medium courgettes, coarsely grated


140 g | 5 oz | 1 cup coconut flour


60 g | 2 oz | 1/2 cup almond flour


4 tbsp granulated stevia


1 tsp bicarbonate of soda


1 tsp gluten-free baking powder, see hints


1/2 tsp sea salt




Method:


1 Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease a 12-hole muffin tin with some olive oil.



2 Beat the eggs in a jug with the oil, yoghurt, and courgette until well mixed.



3 Combine the flours, stevia, bicarbonate of soda, baking powder, and salt in a large mixing bowl. Stir well before adding the wet ingredients, stirring until just combined.



4 Divide the mixture between the greased tin. Bake for 20-25 minutes until golden-brown and risen; a toothpick should come out clean from their centres.



5 Remove to a wire rack to cool. Turn out and serve warm or at room temperature.




Tips:


Try and look for gluten-free baking powder that contains no aluminium.