Savoury breakfast muffins

We love this savoury breakfast muffin recipe shared by our friends at the Heart Foundation. It's a healthy, quick and easy option for breakfast.

At a glance



  • Spray olive oil
  • 1 medium zucchini grated
  • 1 medium carrot grated
  • ¼ cup frozen peas
  • ¼ cup frozen corn
  • 1 red capsicum finely chopped
  • 1 tablespoon parsley finely chopped
  • 1 tablespoon chives finely chopped
  • ½ cup reduced fat cheddar cheese, grated
  • ½ cup reduced fat milk
  • ¼ cup reduced fat Greek yoghurt
  • 2 tablespoons olive oil
  • 2 eggs
  • 2 cups wholemeal plain flour
  • 3 teaspoons baking powder


Step 1

Preheat oven to 180 °C. Spray 8 large muffin hole tray with olive oil an set aside.

Step 2

Place the grated zucchini and carrot into either a sieve or a clean tea towel and squeeze out the juice.

Step 3

Place the zucchini, carrot, peas, corn, capsicum, parsley, chives, cheese, milk, yoghurt and egg in a large mixing bowl and stir until combined.

Step 4

Add flour and baking powder to wet ingredients and fold in gently until just combined.

Step 5

Spoon the mixture evenly between 8 muffin holes. Bake for 20-25 minutes or until golden and mixture is set.

Step 6

Once defrosted, muffins can be enjoyed cold or warmed in the oven.

Step 7

Once cooled, place individual muffins into resealable freezer bags, plastic wrap or airtight containers and place in the freezer.

Heart Foundation – Savoury breakfast muffin