Zesty Masala Muffins (courgette & carrot!) - Alice Allum | The BE Platform
pmpro-variation_1,post-template-default,single,single-post,postid-19902,single-format-standard,bridge-core-2.7.2,pmpro-body-has-access,qode-page-transition-enabled,ajax_fade,page_not_loaded,,qode-title-hidden,qode-theme-ver-25.7,qode-theme-bridge,wpb-js-composer js-comp-ver-6.7.0,vc_responsive

Zesty Masala Muffins (courgette & carrot!)

These breakfast muffins are a favourite in our house! They don’t last long in the tin! The perfect ‘one bowl’ recipe to batch for the week ahead!

Full of warming spices perfect to ground your energy and help regulate your nervous system (great for VATA imbalances.)

Serves 12 | Temperature 180 c | 15 minutes


350g plain flour

1tspn Baking powder

1 cup of oats

2 x eggs

Juice & Zest of one lemon

Juice & Zest of one orange

Grated Courgette (Skin on)

Grated Carrot (Skin on)

Masala spices (Cinnamon, ginger, cardamon, cloves)

125 ml virgin olive oil

100g brown sugar

seeds for sprinkling on top (chia, sunflower, pumpkin etc… whatever you have on hand!)




Heat oven to 180 degrees c.

Brew Masala Spices (included cloves) in 100ml of water to make a Masala tea.

Mix together all the dry ingredients.

Mix together the eggs, oil, juices and zest.

Strain the cloves from the tea.

Mix the above together.

Grate in the carrot and courgette.

Fold the carrot into the bowl with all the other ingredients.

Pour in the clove tea.

Scoop into Place into muffin tray.

sprinkle desired seeds on top.