Courgette & feta muffins

May 24, 2017 | Quick Meals / Snacks | 0 comments

Looking for a healthy, satisfying, savoury snack to try? Why not give these morish muffins a go? A super, protein rich snack to slip into your bag to beat those hunger pangs, or also makes a great addition to any child’s lunchbox.


Option to make gluten free

Makes 12

  • 100g wholemeal spelt flour (Can replace with gluten free flour)
  • 20g jumbo oats (can use GF oats)
  • 1tsp baking powder
  • ┬╝tsp bicarbonate of soda
  • A small pinch salt (depending how salty your feta is)
  • A good grind of black pepper
  • Handful of basil leaves, shredded
  • 1 egg
  • 125g Greek yogurt
  • 2tbsp olive or rapeseed oil
  • 100g courgette, grated
  • 20g pumpkin seeds
  • 40g feta


  1. Heat the oven to 200C and line a muffin tin with 6 paper cases.
  2. n a large bowl, combine flour, oats, baking powder, bicarb, salt, pepper, and basil.
  3. In another bowl, whisk together the eggs, yoghurt and oil, add this to the dry ingredients and stir with a large spoon until roughly combined.
  4. Add the courgettes, feta and pumpkin seeds and stir until just evenly distributed.
  5. Spoon the batter into the paper cases and bake for about 20 minutes, until a toothpick inserted into the middle of a muffin comes out clean.