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These muffins are great to make in batches and they store well in an air-tight container – wholesome, filling and the perfect size for a breakfast on-the-go or a mid-afternoon snack. The first trimester of pregnancy can leave you craving carbohydrates and sugary foods, but these veg-packed muffins should satisfy the urge to binge without resorting to less healthy foods.


  • 245g finely ground wholemeal flour (can also be gluten free)
  • 1 ½tsp baking powder
  • 1 ½tsp ground cinnamon
  • 1 ½tsp ground ginger
  • ½tsp baking soda
  • ½tsp salt
  • ½tsp ground nutmeg
  • 140g peeled and grated carrot
  • 140g grated courgette
  • 70g raisins
  • 50g melted coconut oil
  • 50g maple syrup
  • 2 whole eggs, beaten
  • 140g plain Greek yoghurt
  • 1tsp vanilla extract
  • 1tbsp sesame seeds
  • 1tbsp granulated brown sugar to sprinkle on top


  1. Pre-heat the oven to 190°C.
  2. Line a 12-hole muffin tin with muffin cases.
  3. Take 1tbsp of flour and mix with the raisins in a small bowl – this will prevent them sinking to the bottom of the mixture as the muffins bake.
  4. Combine the rest of the flour, baking powder, baking soda and all the spices and salt together using a whisk.
  5. Take another bowl and whisk together the eggs with the melted coconut oil, maple syrup, vanilla extract and Greek yoghurt.
  6. Pour the wet ingredients into the dry ingredients and whisk well, and then add the raisins, the grated carrot and the courgette and fold together until well distributed.
  7. Divide the mixture between the 12 muffin cases and sprinkle with the brown sugar and sesame seeds.
  8. Place in the oven to bake for around 25 minutes until a skewer comes out clean when inserted into the middle of a muffin.
  9. Leave to cool completely before eating – they can be stored in an air-tight container for two to three days.


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