1Preheat oven to 170 C, and line 10 holes in a muffin tray with patty cases or alternatively grease with oil.
2In a large mixing bowl crack eggs and beat together with Greek yoghurt and olive oil until well combined. Gently stir in grated carrot, zucchini and corn kernels.
3In a smaller bowl, combine plain flour, baking powder, parsley, salt and pepper.
4Add flour mixture to the egg veggie mix and fold together until just combined.
5Equally divide muffin mixture among your 10 muffin holes and top with a sprinkle of pepitas, bake in oven for 25-30 minutes until muffins are lightly golden brown or when a skewer is inserted in the centre it comes out clean.