Savoury Carrot and Zucchini Muffins

Savoury Carrot and Zucchini Muffins

Sometimes it’s good to have a savoury muffin to break your fast. These beauties contain no sugar, but walnuts, carrot and zucchini to boost your vitamin intake.
Credits: Ceri, Zenxin master chef
Print the recipe:Savoury Carrot and Zucchini Muffins

Key facts

Preparation: 10 mins Cooking time: 30 mins Total: 40 mins Serves: 12


  • 1 medium organic zucchini, grated
  • 1 medium organic Thai carrot, peeled and grated
  • 2 cups organic sifted wheat flour
  • ½ cup omega premium walnuts
  • 2 tsp aluminium-free baking powder
  • 1 tsp organic korma masala
  • 1 pinch of salt
  • 150g organic butter, melted
  • 1 cup organic milk
  • 2 eggs
  • Organic camellia seed oil for brushing the muffin tins


  1. Preheat the oven to 190°C and brush muffin tin with oil
  2. Wash the zucchini, wash and peel the carrots and grate both finely (~300g)
  3. Mix together the all the dried ingredients and add the walnuts
  4. Melt the butter and add the milk and eggs, whisking together
  5. Add the wet ingredients to the dried, stir quickly and add the grated veggies
  6. Portion the mixture into the muffin tray as quickly as possible
  7. Place tray in the oven and bake for 30 mins or when a toothpick comes out clean
  8. Serve immediately!
The ingredients! ▼
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