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Wholemeal courgette and lemon muffins recipe

Wholemeal courgette and lemon muffins recipe

9 ratings

Delicious, healthy and super easy to make, these wholemeal muffins come out wonderfully moist, thanks to the addition of courgettes. Simply combine all the ingredients and bake until golden. See method

  • Makes 12
  • 20 mins to prepare and 35 mins to cook, plus cooling
  • 267 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 125g wholemeal self-raising flour
  • 125g self-raising flour
  • ½ tsp bicarbonate of soda
  • 100g clear honey
  • 130g soft brown sugar
  • 150g Greek-style yogurt
  • 120ml olive oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 lemon, zested and juiced
  • 175g courgette, grated
  • 25g rolled oats
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1120kj
    267kcal     13%

  • Fat

    13g 19%

  • Saturates

    3g 13%

  • Sugars

    16g 18%

  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 34.7g Protein 4.4g Fibre 1.5g

Method

  1. Preheat the oven to gas 4, 180ºC, fan 160ºC. Line a 12-hole muffin tin with paper muffin cases. Put all the ingredients except the oats in a large bowl and whisk for 2-3 mins until well combined. 
  2. Divide between the muffin cases. Scatter over the rolled oats. Bake for 30-35 mins until risen, golden and cooked through. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. 
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