Chocolate Chip Courgette Muffins

- 150g / 5.29oz Self-raising wholemeal flour
- 150g / 5.29oz Wholemeal plain flour
- 65g / 2.29oz Raw cacao powder
- 70g / 2.47oz Coconut sugar
- 2 tbsp Flaxseed meal
- 250ml / 8.45fl oz Oat milk
- 1 grated Courgette
- 125ml / 4.23fl oz Melted coconut oil
- 75g / 2.64oz Dairy-free chocolate chips

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine 150g / 5.29oz self-raising wholemeal flour, 150g / 5.29oz wholemeal plain flour, 65g / 2.29oz raw cacao powder, 70g / 2.47oz coconut sugar, and 2 tbsp flaxseed meal.
3. Add 250ml / 8.45fl oz oat milk and stir to combine.
4. Add 1 grated courgette (200g / 7.05oz) and stir well.
5. Add 125ml / 4.23fl oz melted coconut oil and stir to combine.
6. Fold in 75g / 2.64oz dairy-free chocolate chips.
7. Spoon the batter into paper-lined muffin cases, filling halfway.
8. Optionally, sprinkle a few extra chocolate chips on top.
9. Bake for 25-30 minutes or until a skewer inserted in the center comes out clean.
10. Remove from oven and cool on a wire rack.