Make a flax egg by combining ground flaxseed and boiling hot water (6 tbsp). Stir well until no lumps remain and set aside for 10 minutes.
In the meantime, sift all your dry ingredients (flour, baking powder, salt, pepper, garlic, chives, thyme and paprika) into a medium sized bowl. Stir well.
Grate a courgette / zucchini. Set aside.
In a different bowl, combine your wet ingredients – oil, almond milk and flaxseed egg. Then take the grated zucchini and squeeze out all the water from your zucchini over your wet mixture. Stir well.
Add your wet mixture to your dry mixture. Mix well with a silicone spatula until fully combined. When fully mixed, stir in the cheese and your grated zucchini.
Grease the muffin tin with plenty of oil and spread the oil all over your moulds with a brush. Then fill the moulds with your mixture (with a spoon) and top with pumpkin seeds.
Bake at 180°C/356°F (fan oven setting) for 30-35 minutes.