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Carrot and courgette muffins recipe

Carrot and courgette muffins

Prep time
15 mins

Cooking time
30 mins

Medium effort


  • 125g lower-fat spread, melted and cooled slightly
  • 2 tbsp skimmed milk
  • 2 large eggs, beaten
  • 100g grated carrot
  • 100g grated courgette
  • 100g wholemeal self-raising flour
  • 1 tsp baking powder
  • 1 tsp mixed dried herbs
  • 75g porridge oats
Nutritional information

Nutritional information, per muffin

  • 833kJ / 200kcal
  • 5.5g protein
  • 16.2g carbohydrate of which 1.4g sugars
  • 12g fat of which 2.7g saturates
  • 2.7g fibre
  • 240mg sodium equivalent to 0.6g salt


Preheat the oven to 180C, fan oven 160C, gas mark 4. Line a muffin tin with 8 paper muffin cases or squares of baking paper.


Mix together the cooled lower-fat spread, milk and eggs. Stir in the grated carrot and courgette.

The secret to successful muffins is to avoid over-mixing the wet and dry ingredients.


In a separate large mixing bowl, combine the flour, baking powder, dried herbs and porridge oats.


Stir the wet ingredients into the dry ingredients, taking care that you do not over-mix. Spoon into the muffin cases and bake for 25 to 30 minutes, until firm and golden. Cool on a wire rack.

Freeze some of the muffins in a freezer bag or box – they will keep for up to 3 months.