Savoury Parsley Veggie Muffins

This recipe is brought to you by @lalasplate
10 m
Prep Time
25 m
Cook Time

Servings: 8


  • 2 eggs
  • ½ cup Greek yoghurt
  • 1 ½ tbsp olive oil
  • 1 carrot (grated)
  • 1 zucchini (grated)
  • 75 g drained corn kernels (from can)
  • 1 ⅓ cup plain flour (gf option – use gf flour or buckwheat flour)
  • 2 tsp baking powder
  • 2 ½ tbsp Gourmet Garden Lightly Dried Parsley , Lightly Dried
  • Pinch of sea salt
  • Pinch of pepper
  • 2 tbsps pepitas/pumpkin seeds


(per Serving)

Nutrition information coming soon


  • 1 Preheat oven to 170 C, and line 10 holes in a muffin tray with patty cases or alternatively grease with oil.
  • 2 In 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.
  • 3 In a smaller bowl, combine plain flour, baking powder, parsley, salt and pepper.
  • 4 Add flour mixture to the egg veggie mix and fold together until just combined.
  • 5 Equally 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.