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Savoury muffins with zucchini and carrot

by | Apr 5, 2016 | Recipes | 0 comments

I was looking for ideas for my little boy birthday, so I found and adapted this savoury muffins recipe from My Lovely Little Box. These muffins are a great and delicious option to eat veggies every time, even when you are out and about.

Also these savoury muffins are gorgeous for all at home, because you can have them as snack or as part of your breakfast.


12 muffins

Prep Time

15 minutes

Cook Time

25-30 minutes

Passive Time



  • 1 medium zucchini or courgette, grated.
  • 1 medium carrot, grated.
  • 1 1/3 cup mozzarella cheese, grated.
  • 1 tablespoon dried oregano.
  • 1 1/2 cups wholemeal self raising flour.
  • 1/2 cup oat bran.
  • 1/3 cup rapeseed oil.
  • 1/2 cup (125ml) milk.
  • 1 tablespoon dried oregano.
  • 3 eggs


  1. Preheat oven to 180ºC (350ºF).
  2. Line a 12 hole muffin tin with papers or in your silicone muffin case.
  3. In bowl add the zucchini, carrot and cheese and mix. Add the flour and oat bran, and mix.
  4. In a small jug place the rapeseed oil, milk and eggs and whisk to combine. Add the wet ingredients into the dry and mix until just combined. Do not overmix.
  5. Use a 1/4 measuring cup or ice cream scoop to ladle the batter into the prepared tin.
  6. Bake for 25-30 minutes or until golden and cooked through. A skewer inserted into the middle of a muffin should remove cleanly.
  7. Allow to cool for 5 minutes or so in the tin before placing on a wire rack to cool completely.

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