A plate loaded with courgette and parmesan breakfast muffins

Courgette Parmesan Breakfast Muffins by Lizzie King

Cheesy and with a smokiness from the cayenne, I’m much more partial to a savoury muffin with lots of flavour. With lots of grated courgette there is a host of gut goodness as a breakfast bonus or afternoon snack.


1 ½ cup gf plain flour
½ tsp sea salt
1 tsp smoked paprika
1 tsp baking powder
½ tsp bicarbonate of soda
2 eggs, beaten
2 tbsp milk
¼ cup olive oil + 1 tbsp
2 tbsp natural yoghurt
1 medium courgette finely grated, dried with kitchen roll
1 tbsp pumpkin seeds
4-6 tbsp parmesan cheese grated

Makes 12 medium muffins.


In a medium sized mixing bowl sift the flours, salt, paprika and raising agents and mix. Pour in the egg, milk, olive oil and yoghurt and stir with a wooden spoon carefully until the dough has no flour clumps left, without over-working as it will toughen up.

Fold in the courgette, pumpkin seeds and parmesan cheese, reserving a little of both for topping.

Oil a silicone muffin tray and spoon the mixture into moulds. Sprinkle a few seeds and some parmesan over and a dusting of paprika to finish.

Bake in the oven at 180 for 12-15 minutes until golden.

Hungry for more? Dig into more gut-loving recipes