First wash and wash the courgettes and grate them with a grater with large holes.
Put all the dry ingredients (sifted flour and yeast, salt, sugar, almond flour) and mix.
Separately, add eggs, vanilla and oil instead and beat them together with the whisk.
Then incorporate the liquid ingredients into the dry ones, finally add the courgettes.
Pour the mixture into the molds, filling them 2/3 (I covered the molds with paper cups for an aesthetic question, you can use silicone molds with nothing or normal buttered and floured aluminum molds).
Then cook for about 25 minutes in a preheated convection oven at 180 ° C.
The sweet courgette muffins are ready, let them cool before serving.
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