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Mini Veggie Muffins
Description
Try our delicious Mini Veggie Muffins recipe, perfect for kids! Packed with healthy vegetables like carrots, spinach, and zucchini, these muffins make a great snack or lunchbox treat. Easy to make and loved by picky eaters, they’re a nutritious choice for families.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a mini muffin tin or line it with mini muffin cups.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and garlic powder.
- Add Vegetables and Cheese: Add the shredded carrots, chopped spinach, grated zucchini, and shredded cheddar cheese to the dry ingredients. Stir to combine, ensuring the veggies are evenly distributed.
- Prepare Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, olive oil, eggs, milk, and honey until smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together until just combined; do not overmix.
- Fill the Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full.
- Bake: Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- These muffins are great for a quick breakfast, lunchbox snack, or a healthy treat.
- Feel free to customize with different veggies or add-ins like corn, peas, or bell peppers.
- Muffins can be stored in an airtight container for up to three days or frozen for longer storage.
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Looking for a kid-friendly snack? Our Mini Veggie Muffins, loaded with healthy veggies, are easy to make and great for lunchboxes.
