Go Back
+ servings
Cheesy Carrot & Courgette Savoury Muffins on a plate with cherry tomatoes
Print Pin
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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 174kcal
Author Jo Allison


  • 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


  • 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!


  • 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. 


Serving: 0g | Calories: 174kcal | Carbohydrates: 16g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 87mg | Potassium: 167mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2295IU | Vitamin C: 5.8mg | Calcium: 105mg | Iron: 0.5mg