COCONUT & LIME COURGETTE MUFFINS

I made these muffins for Muffin Sunday. Ok, I just made that up - there's no such thing as Muffin Sunday, but there should be. Especially because I was trying to bake some doughnuts for Doughnut Sunday (fine, that's not a thing either), but failed miserably due to a doughnut pan disfunction. So I switched to muffins to cheer myself up. This gives me the right to celebrate muffins, and therefore, the right to create Muffin Sunday. I hope you agree! Also, if you were slightly freaked out by the word "courgette" sitting right next to "coconut" and "lime", and even more worryingly, "muffin", don't panic. That is actually a thing. Courgettes here do the same job as bananas or carrots and make the muffins all nice and moist and delicious. Give it a try!

COCONUT & LIME COURGETTE MUFFINS

280g (2 ¼ cups) self-raising flour

½ teaspoon bicarbonate of soda

½ teaspoon baking powder

60g (1/3 cups) soft brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger

40g (2/3 cup) desiccated coconut

1 small courgette, grated

120ml (1/2 cup) rice milk or other non-dairy milk

60ml (1/4 cup) agave syrup

160ml (2/3 cup) coconut oil, melted

juice and zest of two limes

1 teaspoon vanilla extract

Glaze:

60g (1 cup) icing sugar

1 ½ tablespoons lime juice
zest of one lime

Preheat oven to 180°C/350°F and line two muffin trays with cases. In a bowl, mix together flour, bicarbonate of soda, baking powder, sugar, spices and coconut. Add the grated courgette, milk, agave syrup, coconut oil, vanilla, the juice and zest of the limes and quickly mix everything together with a metal spoon, until the ingredients are just combined. The batter should still be lumpy. Spoon the mixture evenly into the muffin cases. Put the tray in the oven and bake for 18 minutes or until a skewer inserted in the centre of the muffins comes out clean. Cool in the muffin tray on a cooling rack for 10 minutes. Next make the glaze: simply mix together the icing sugar and lime juice until smooth. Spoon a tablespoon of the glaze onto each warm muffin, add some lime zest on top and then transfer the muffins to the cooling rack to cool completely.