Lighter lemon and courgette wholemeal muffins

Name: Lighter lemon and courgette wholemeal muffins
Total time: 40 min
Cuisine: British
Ingredients: 200g wholemeal flour; 2 tsp baking powder; 80g erythritol; 2 eggs; 150g 0% fat Greek yoghurt; 1 tbsp olive oil; 1 lemon, zest and juice; 200g courgette, grated; 1 tsp vanilla extract

Moist wholemeal muffins with grated courgette and lemon, sweetened without sugar.

Time40 min
LevelEasy
Costabout £0.30 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

10 muffins

Ingredients

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200 gwholemeal flour
2 tspbaking powder
80 gerythritol
2eggs
150 g0% fat Greek yoghurt
1 tbspolive oil
1lemonzest and juice
200 gcourgettegrated
1 tspvanilla extract

Method

1
Heat the oven to 180°C (160°C fan). Line a muffin tin with 10 cases.
2
Squeeze the grated courgette in a clean tea towel to remove the water.
3
Mix the flour, baking powder and erythritol. In a jug, whisk the eggs, yoghurt, olive oil, lemon zest, lemon juice and vanilla.
4
Stir the wet mix into the dry, then fold in the courgette.
5
Spoon into the cases and bake for 22 minutes until risen and golden.
22 min
6
Cool on a rack. They taste even better the next day.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.