Savoury Muffins – Zucchini, Yoghurt and Mint muffins

by Leanne Ward
Savoury muffins - zucchini, yoghurt and mint muffins

I’ve had lots of messages from my wonderful tribe asking me for lunch box friendly, savoury muffins so here is one of my favourite recipes with some sneaky veggies added in!

Why my savoury muffins are so damn good!

I like to eat these before a workout but if I’m peckish on the weekend, they work well as a snack or even a late breakfast with a nice hot cup of tea. They are perfect for diabetics, people with cardiac issues or anyone wanting to live a healthy lifestyle. I make a big batch of these on the weekend and they last me all week in the fridge. I find little children also love these savoury muffins as the zucchini can’t really be tasted and they love the sesame seeds on top too! These savoury muffins containing zucchini, yoghurt and mint will have you wondering how healthy ever tasted so good! Note: they are best served warm. If you’re eating leftovers, I recommend to zip them in the microwave for 30 seconds before eating. I hope you enjoy this recipe, if you do, please consider leaving me a comment or a star rating.

Want more?

If you loved this muffin recipe – check out my healthy high protein mocha and black bean muffins too or my vegan white chocolate and butter bean muffins with a raspberry and chia jam (yum!!)


Savoury muffins - zucchini, yoghurt and mint muffins

Savoury muffins - zucchini, yoghurt and mint muffins

Serves: 16 Prep Time: Cooking Time:
Nutrition facts: 90 calories 1.5 fat
Rating: 3.8/5
( 31 voted )


  • 2 cups of wholemeal self raising flour
  • 1/2 cup fresh chopped mint
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup natural Greek yoghurt
  • 2 large free range eggs
  • 2 medium zucchinis
  • 2 tbsp sesame seeds


  1. Pre heat oven to 180 degrees Celsius and grease 16 muffins holes
  2. Start by adding all the dry ingredients (flour, mint, salt and pepper) into a large bowl and stirring to combine
  3. Chop the ends off the zucchinis and grate them. Don't squeeze the liquid out.
  4. Add the grated zucchini, the Greek yoghurt and the eggs to the mixing bowl
  5. Stir well but be careful not to over mix
  6. Spoon the mixture evenly between the 16 muffin holes
  7. Sprinkle sesame seeds on top
  8. Bake for 25-30 minutes or until brown on top and cooked through
  9. Cool for 10 minutes before eating
  10. Left overs can be stored in the fridge or frozen - I recommend heating left overs up in the microwave for 45 seconds before eating (best served warm!)


These muffins have roughly: 90 cals, 1.5g fat, 2g fibre, 5g protein, 14g carbs and 1.3g sugar per muffin (note: depending on brands used etc). I used a high protein, low fat yoghurt.


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Lorrie May 23, 2023 - 3:09 pm

Thank you that is helpful

Lorrie May 23, 2023 - 11:55 am

Hi Leanne,
Could you eat two of these for breakfast
Love the podcast

Leanne Ward May 23, 2023 - 12:15 pm

Yes you could but ideally you want some protein too so add some cottage cheese or Greek yoghurt or a few boiled eggs with it as the protein helps to keep you fuller longer and supports your metabolism.


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