Makes 12

70g coconut oil, melted, plus extra for greasing
50g light brown sugar
60ml unsweetened almond milk (or dairy-free milk of choice)
2 tsp vanilla extract
2 medium bananas, very ripe, mashed
1 medium courgette, grated
110g gluten-free plain flour
60g gluten-free oat flour
2 tsp cinnamon
Pinch of nutmeg
1 tbsp gluten-free baking powder
Pinch of salt
2 tbsp dairy-free chocolate chips, optional

1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Grease a 12-cup mini muffin tin with coconut oil and set aside.
2. In a bowl, whisk together the coconut oil, brown sugar, almond milk and vanilla extract. MIcrowave on high for 30 seconds. Add the mashed banana and stir to combine well.
3. Wrap the grated courgette in kitchen paper and squeeze out any excess water. Add to the banana mixture and stir to combine.
4. In a separate bowl, combine the flours, cinnamon, nutmeg, baking powder and salt. Add the wet ingredients into the dry and stir to combine.
5. Spoon the batter into the greased muffin tin, dividing it evenly. Sprinkle with the chocolate chips and bake for 10 minutes.
6. Reduce the heat to 180˚C/160˚C fan/gas mark 4 and bake for an additional 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Allow to cool for 10 minutes.

Per mini muffin: 153kcals, 7.3g fat (5.9g saturated), 20.9g carbs, 6.9g sugars, 2.1g protein, 1.8g fibre, 0.02g sodium