Grate lauki and squeeze out the excess water completely.
Mix flaxseed powder with water and let it rest for a few minutes.
Roast almonds and blend until smooth and creamy to make almond butter.
In a bowl, add grated lauki, milk, flax egg, jaggery, vanilla essence, oats flour, cocoa powder, and almond butter.
Mix everything together until well combined.
Pour the batter into cupcake moulds and top with chocolate chips if desired.
Bake in a preheated oven at 180°C for 30 minutes or until a toothpick inserted comes out clean.
Let it cool before serving.
