Cheesy Carrot and Courgette Savoury Muffins

Cheesy Carrot & Courgette Savoury Muffins on a plate with cherry tomatoes

4.67 from 12 votes

Cheesy Carrot and Courgette Savoury Muffins

Cheesy Carrot & Courgette Savoury Muffins - perfect breakfast, snack & packed lunch staple. These wholesome veggie muffins are loved by kids & adults alike!

Course Breakfast, Lunch, Snack

Cuisine British, International

Keyword carrot & courgette muffins, savoury muffins, veggie muffins, zucchini muffins

Prep Time 10

Cook Time 30

Total Time 40

Servings muffins

Calories 174kcal

Author Jo Allison

Ingredients

225 g self-raising flour see notes
125 g mature cheddar or vegan cheese grated
175 ml milk (oat or almond milk work really well too)
55 ml rapeseed/sunflower/olive oil
1 egg lightly beaten see notes for alternatives
salt pepper
1 large courgette grated and liquid squeezed out one I used was approx 340g
1 large carrot grated and liquid squeezed out one I used was approx. 150g

Metric - US Customary

Instructions

Preheat the oven to 180C/350F/ Gas Mark 4.
Start with preparing your veggies by washing and grating the courgette (no need to peel) and washing, peeling and grating the carrot. Squeeze the excess liquid as discussed above.
In a bowl mix together flour and grated cheese. Add grated veggies and mix some more.
Follow with all your wet ingredients and mix until well combined.
Season to taste with salt and pepper.
Divide between 12 muffin cases and bake for approx. 25-30 min. Make sure the top is nicely coloured and springs back when you touch it. Let the muffins cool on the cooling rack.
Enjoy!

Notes

Nutritional information is approximate and should be treated as a guideline only.
If you don't have self-raising flour simply use same amount of plain (all-purpose) flour with 3 teaspoon of baking powder.
You can replace an egg with 56g (¼ cup) of mashed avocado or alternatively ground flaxseed (1Tbsp/7g) mixed with 3 Tbsp/45ml water.
Store in an airtight container at room temperature for up to 2 days otherwise freeze. I wouldn't recommend storing them in the fridge as it alters their texture and makes them go stale quicker.

Nutrition