Coconut Courgette & Rose Muffins

Maria from Food by Maria shares a guilt free Coconut Courgette & Rose Muffins recipe from her blog and here’s what she has to say about it:

Super nutritious, and easy pancakes to enjoy any day of the week, but especially on Pancake day because you can have a many as you like without worrying about the added sugar!

Coconut Courgette & Rose Muffins


  • 1 tbsp chia seeds
  • 4 tbsp water
  • 1 cup spelt flour
  • ¼ palm sugar
  • ¼ agave
  • ½ cup unsweetned desiccated coconut
  • 2 tsp. baking powder
  • ¾ cup coconut milk
  • 2 tbsp. raw coconut oil (melted)
  • 1 cup grated zucchini
  • ½ vegan dark chocolate chips (aka no dairy)
  • 3 tbsp. peanut butter
  • ¼ cup almond slices
  • ¼ dry rose pedals


  1. Into a bowl add chia seeds, and water - let it sit for around 5-8 minutes
  2. Into a large bowl combine all the ingredients, but the peanut butter, almonds, and roses, stir gently until well combined
  3. Place baking cups into the muffins pan, and distribute the mixture evenly between all 12
  4. Stir in peanut butter (i used a tooth pick), and top with almonds and ½ the roses
  5. Bake for 20 minutes at 375F. Let them cool down in the muffin tray for about 45 minutes before eating!
  6. After cooked and set I topped them with more peanut butter, almonds and roses!
  7. They will last for 4-5 days in fridge, but trust me, you'll need more before then!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
Baker's Batch

Baker’s Batch is a community focused on empowering up and coming baker’s and indie brands. We want to help you discover the best recipes, stories and products and help bakers and brands to grow their business.

No Comments Yet

Comments are closed