The thought of a hot cup of coffee and something sweet after a long run is sometimes all you need to get you out the door – or plodding on for those last few kilometres. And with these healthy muffins, you needn’t feel guilty either! Made with courgettes, which contain high levels of potassium, helpful for balancing the fluids and electrolyte levels in the body after a run and apples, which have anti-inflammatory properties, they’re perfect for refuelling post-run. They’re high in carbohydrates, too – so will help to replenish your muscle-glycogen stores. Bake in a round cake tin or spoon the mixture into muffin cases to make little muffins – the perfect portable snack!
- 4 eggs
- 115g/4oz/3/4 cup coconut sugar
- 1tsp vanilla
- Pinch of salt
- 225g/8oz/1 courgette grated
- 2 apples grated
- 200g/7oz/11/2 cups ground almonds
- 150g/5oz/11/2 cups gluten-free fl our or plain fl our
- 40g/11/2 oz cocoa powder
- 1tbsp baking powder
- 115g/4oz plain chocolate chips
- Preheat the oven to 180°C/gas mark 4.
- Grease and line a 20cm/8in cake tin or 2lb loaf tin.
- In a bowl, beat together the eggs, coconut sugar and vanilla. Stir in the courgette and apple.
- In a separate bowl, mix together the remaining ingredients. Stir in the courgette mixture.
- Spoon the batter into the cake tin. Bake for 35-45 minutes or until firm. If baking muffns, cook for 25 minutes or until firm. Turn out and cool completely on a wire rack.
Recipe by Christine Bailey: www.advancenutrition.co.uk