These are great, easy to make, uses up one of your probably MANY courgettes and they keep really well too.   Gluten Free and Dairy Free so they tick a lot of boxes indeed.   Oh and did I mention they taste yummy?

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You will need a 12 hole muffin tray and paper cases
Oven temperature is 180C

For the muffins:
2 Eggs
160g Caster Sugar
200g finely grated courgette
90g Rice Flour (or other flour)
100g Ground Almonds
2 tsp Cocoa Powder
2 tsp Baking Powder
1/4 tsp salt
100g Dark Chocolate (melted and cooled)

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Recipe:

1. Preheat your oven to 180C
2. Line the Muffin pan with paper cases
3. Whisk the eggs and sugar until they quadruple in size
4. Whisk in the courgette, followed by the flour, almonds, cocoa powder, salt and baking powder.
5. Stir in the melted chocolate until fully incorporated
6. Spoon the mixture into the muffin tray and bake for approx. 20 mins until risen and bounce back to the touch

You can eat them simply like this but or you can add a buttercream icing, or spoon over some melted chocolate.   However you fancy them, you will definitely enjoy them.