Preheat the oven to 180ºC/160ºC fan/350ºF /gas 4. Line a 12-hole muffin tray with muffin paper cases or brush the holes with a little oil to stop the muffins sticking.
Sift the flour, baking powder and salt into a large bowl and add the courgette, lemon zest, basil and feta to the bowl. Mix the Alpro Almond Original alternative to milk, rapeseed oil and egg in a jug. Add the two mixtures together and fold in until combined.
Scoop a spoonful of the mixture into each hole of the muffin tray. Place in a preheated oven and bake for 30-35 minutes or until cooked through, golden brown and firm to the touch.