Elle’s 3C Breakfast Veggie Muffins recipe


The 3 C’s relates to the carrot, courgette and cinnamon in this recipe. Excellent as breakfast muffins, served with a lovely hot cup of tea.


  • 125 g wholemeal flour
  • 100 g white spelt flour
  • 1½ tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 200 ml milk
  • 2 eggs
  • 4 tbsp olive oil
  • 4 tbsp runny honey
  • 1 large courgette, grated
  • 1 large carrot, grated
  • 75 g of mixed pumpkin, linseed and sesame seeds
  • 25 g rolled oats


  1. Preheat the oven to Gas mark 4.
  2. Line a 12 hole muffin tray with muffin paper cases.
  3. Sift together the flour, baking powder, cinnamon and salt in a large bowl.
  4. In a separate bowl whisk together the milk, eggs, oil, honey and then stir in the courgette and carrot.
  5. Add the liquid ingredients to the dry ingredients and gently fold together. Be careful not to overmix, you just need to make sure everything is just mixed.
  6. Fill the cases 2/3rds up with the batter.
  7. Sprinkle the seed mix and oats over the top of each muffin.
  8. Bake for 25-30 minutes. Test with a skewer – if it comes out clean then the muffins are cooked. If not bake for another 5 minutes or so.
  9. Remove the muffins from the oven and allow to cool down in the tray for 5-10 minutes.
  10. Turn out the muffins onto a wire rack to finish cooling.

Try serving these muffins with some thick natural yogurt and a drizzle of honey.


You can also serve these muffins as a mid-day snack with tea or coffee, an apple and some cheese.



2 thoughts on “Elle’s 3C Breakfast Veggie Muffins recipe

    1. Yes, just a couple of these with a glass of fresh juice and maybe a cuppa and you are out the door! Thanks for your comment 🙂

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