Carrot & Courgette Savoury Muffins

Serves: 8-10 muffins Prep: 10_mins Cook: 20_mins


Of all the ways we’ve tried to sneak extra veg into children’s food, this one might be the best! These delicious savoury muffins are made with our organic apple cider vinegar and olive oil and packed with carrots and courgettes.  If you don't mind revealing the secret ingredients you can even get your 'Little Foodies' involved in the mixing. These muffins are egg-free, but if you'd prefer them vegan you can swap the cheddar for vegan cheddar.


250g Plain Flour, sifted

1 tsp Bicarbonate of Soda

3 tsp Baking Powder

1 tsp Sea Salt

250ml Soy Milk

125ml Biona Organic Extra Virgin Olive Oil

1 tbsp Biona Organic Apple Cider Vinegar

1 medium sized Courgette, grated and liquid squeezed out

2 small Carrots, grated

50g Cheddar Cheese or vegan cheddar, grated

1 generous handful of Fresh thyme leaves, finely chopped
Handful of Biona Organic Sunflower Seeds


  1. Preheat the oven to 200°C (180° fan oven) and grease a muffin tray with a little oil. 
  2. In a large mixing bowl, add the plain flour, bicarb soda, baking powder, and sea salt. Stir to combine the dry ingredients. 
  3. Make a small well, and add the soy milk, olive oil, and apple cider vinegar. Stir until all the ingredients are well combined and sticky in texture. Fold through the grated courgette, carrots, cheese and thyme.
  4. Divide the muffin mixture evenly across the muffin tray and sprinkle each muffin with sunflower seeds. Bake for 20 minutes, or until a skewer can be inserted into the centre of a muffin and be removed without any residue.
  5. Once finished, remove the muffin tray from the oven and let them cool for 5 minutes before transferring the muffins to a cooling rack.

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