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Courgette and Seed Muffins Recipe

Eric proves healthy baking doesn't have to be dry and tasteless, with these delicious vegetable muffins


  • 225g wholemeal flour
  • 1½ tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 200ml milk
  • 2 eggs
  • 4 tbsp vegetable oil
  • 4 tbsp clear honey
  • 150g courgette, trimmed and coarsely grated
  • 75g mixed seeds such as pumkin, sesame, and sunflower
  • 25g oats


1. Preheat the oven to 180°C/gas mark 4 and line a muffin tray with paper liners.

2. Combine the flour, baking powder, cinnamon and salt in a large bowl. In a separate bowl mix together the milk, eggs, vegetable oil, honey and grated courgette. Add the liquid ingredients to the dry ingredients and mix - be careful not to over-mix, you just need to make sure everything is incorporated.

3. Spoon the mixture into the cases, leaving a little space for the muffins to rise, and cover with the mixed seeds and oats. Bake for 25 minutes or until a skewer comes out clean.

4. Cool for 5 minutes in the tray then turn out onto a wire rack to cool completely.

Eric's tip: Try serving with a drizzle of honey and a spoonful of Greek yoghurt.