For 12 muffings

Prep and cook time: 45 min

Difficulty: Medium

Cannot be frozen


120 ml | 4 fl oz | 1/2 cup olive oil, plus extra for greasing

2 large eggs

180 g | 6 oz | 3/4 cup unsweetened plain yoghurt

2 medium courgettes, coarsely grated

140 g | 5 oz | 1 cup coconut flour

60 g | 2 oz | 1/2 cup almond flour

4 tbsp granulated stevia

1 tsp bicarbonate of soda

1 tsp gluten-free baking powder, see hints

1/2 tsp sea salt


1 Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease a 12-hole muffin tin with some olive oil.

2 Beat the eggs in a jug with the oil, yoghurt, and courgette until well mixed.

3 Combine the flours, stevia, bicarbonate of soda, baking powder, and salt in a large mixing bowl. Stir well before adding the wet ingredients, stirring until just combined.

4 Divide the mixture between the greased tin. Bake for 20-25 minutes until golden-brown and risen; a toothpick should come out clean from their centres.

5 Remove to a wire rack to cool. Turn out and serve warm or at room temperature.


Try and look for gluten-free baking powder that contains no aluminium.