Photo of Courgette, pistachio & lime muffins by WW

Courgette, pistachio & lime muffins

Points® value
Total Time
50 min
20 min
30 min
Great for a teatime treat or an easy dessert, these little cakes with a zingy yogurt and lime topping are super soft and moist, thanks to the courgette and pistachios.


Calorie controlled cooking spray

4 spray(s)


130 g, grated


30 g

Wholemeal Flour

140 g

Baking powder

1 teaspoon(s), level

Bicarbonate of Soda

½ teaspoon(s), level


¼ teaspoon(s)

0% fat natural Greek yogurt

100 g

Agave Syrup

70 g

Egg, whole, raw

1 medium, raw, lightly beaten

Low Fat Spread

50 g, melted


1 zest(s) of 1, grated

0% fat natural Greek yogurt

100 g

Icing Sugar

20 g


20 g, chopped


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist 8 x WW 2-in-1 Mini Cake Moulds with cooking spray and arrange on a baking tray.
  2. Put the grated courgette into a clean tea towel and squeeze out as much liquid as you can, then set aside. Put the pistachios into a mini food processor and blitz until coarsely ground.
  3. In a medium bowl, sift the flour, baking powder, bicarbonate of soda and salt, then stir in the pistachios. In another bowl, whisk together the yogurt and agave syrup, then whisk in the egg and melted spread until combined. Add this mixture to the dry ingredients and stir until combined. Stir in the grated courgette and most of the lime zest, reserving a little for the topping.
  4. Spoon the mixture into the prepared moulds and bake for 25-30 minutes, or until risen and a skewer inserted into the centre of the muffin comes out clean. Put on a wire rack and set aside to cool completely.
  5. For the topping, whisk together the yogurt and icing sugar in a small bowl until smooth, then stir in the reserved lime zest. Spoon the topping over the cooled muffins and scatter with the chopped pistachios.


The muffins will keep in an airtight container for up to 3 days.