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Savoury Muffins

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


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


  • 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.

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