Zucchini muffins

Finely grate 500-600 g zucchini. 200 g shredded coconut, 250 g tigernut flour, 150 g raw cane sugar, 6 tsp maple syrup, 3 tsp cream of tartar baking powder, 2 tsp cinnamon, 4 tsp cocoa powder, 100-150 g chocolate glaze

Mix the ingredients together.

Mix the ingredients together, pour into the greased muffin tin and place in the middle of the cold oven. Bake for 25 minutes at 180° fan oven and 10 minutes in the switched-off oven.

Ready-baked muffins

Cool the muffins on the wire rack and spread with the melted chocolate coating

Melt the couverture in a bain-marie.