Tomato, Zucchini & Basil Muffins

Tomato, Zucchini & Basil Muffins

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Light Meals & Lunch
Cuisine Baking, High Fiber, Low Sodium
Servings 12 People


  • 2 cup Self-raising Flour
  • 2 tsp Baking Powder
  • 1 tsp Bicarbonate Soda
  • 1/2 cup Oat Bran
  • 1 cup Apple Sauce
  • 1 pc Egg Lightly beaten
  • 1/2 cup Skim Milk
  • 1 cup Zucchini Grated
  • 1/3 cup Basil Chopped
  • 2 Tbsp Tomato Paste
  • 1 pinch Salt and Pepper
  • 1 Tbsp Canola Oil


  • Preheat oven to moderate 180°C.
  • Prepare a 12-hole muffin tin with muffin papers.
  • Sift flour, baking powder and soda in a medium bowl. Stir through oat bran. Make well in centre.
  • Using a large table fork, stir in combined apple sauce, oil, egg, skim milk, zucchini, basil, tomato paste, salt and pepper until the mixture is just combined.
  • Spoon mixture into prepared tin. Bake 25-30 minutes until golden brown and cooked through (use the Toothpick Test).
  • Stand in pan 5 minutes before turning muffins onto wire rack to cool.


Calories :130
Kilojoules :543
Fat :3
Carbohydrate :20
Protein :5
Sodium :160
Fiber :3
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