Savoury snacks are much more preferable to sweet wherever possible, as a way of reducing added refined sugar.
These muffins are great for taking on an afternoon walk, and with such great ingredients you could have them for breakfast, part of your lunch with a bowl of soup maybe, great after school for kids....
And you can alternate ingredients with whatever you have to hand: maybe swap carrot for courgette, sunflower seeds for nuts, cheddar for feta...
These are super nourishing, will give you loads of energy, have a great source of fats for cognitive and mental health, protein from eggs and yoghurt. They really are great, and delicious to top it all!
Courgette and Walnut Muffins
Ingredients
100g wholemeal spelt flour
40g oats
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp salt
1tsp mixed herbs
A few grinds of black pepper
30g chopped walnuts
20g chopped pecans
70g crumbled feta
2 eggs
150g whole natural or Greek yoghurt
2tbsps olive or rapeseed oil
100g courgettes, very finely grated, squeeze water out
Optional 20g parmesan to sprinkle on top
Instructions
Heat the oven to 200C/400F/gas mark 6 and line a muffin tin with 12 paper cases.
Mix together the flour, oats, baking powder, bicarb, salt, pepper, nuts
In a separate bowl, whisk together the courgette, eggs, yoghurt, oil and cheese
Mix the 2 bowls together and stir with a spatula until roughly combined – don't over mix.
Spoon the batter into the muffin tin and sprinkle over a little parmesan.
Bake for 18-20 minutes, until a toothpick inserted into a muffin comes out clean.