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Veggie-Loaded Pizza Muffins

Veggie-Loaded Pizza Muffins That Kids Will Love and Devour

These Veggie-Loaded Pizza Muffins are quick, nutritious, and packed with flavor, making them a kid-friendly snack that everyone will adore.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup grated carrots Can substitute with finely grated sweet potatoes for a twist.
  • 1 cup grated zucchini Substitute with squash if preferred, but ensure it is drained well.
  • 2 cups packed baby spinach Frozen spinach works too—just thaw and squeeze out excess water.
  • 2 large eggs Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for an egg-free version.
  • 1 4 olive or avocado oil Melted coconut oil or any neutral oil are good alternatives.
  • 1 cup milk of choice Non-dairy alternatives like almond or oat milk work well.
  • 2 tbsp tomato paste Consider using pesto for a unique twist.
  • 1 tsp garlic powder Fresh minced garlic can be a lovely substitute—just adjust to taste.
  • 1 tbsp Italian seasoning or dried oregano Swap with a mix of dried basil, thyme, and rosemary.
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine salt If using salted cheese, reduce added salt to taste.
  • 1 cup white whole wheat flour An all-purpose flour or gluten-free blend can work if needed.
  • 1 cup shredded mozzarella cheese Use dairy-free cheese for a vegan option.
  • 1/2 cup chopped pepperoni (optional) Omit for vegetarian or swap with diced bell peppers or olives.

Equipment

  • Muffin Tin
  • Mixing bowl
  • Whisk
  • Clean kitchen towel

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Using a clean kitchen towel, squeeze the grated carrots and zucchini to remove excess moisture.
  3. In a large mixing bowl, combine the squeezed carrots and zucchini, packed baby spinach, eggs, olive oil, milk, and tomato paste. Whisk together until smooth.
  4. Stir in garlic powder, Italian seasoning, baking powder, baking soda, and fine salt. Mix until evenly distributed.
  5. Gently fold in the white whole wheat flour, 3/4 cup of mozzarella cheese, and most of the chopped pepperoni.
  6. Divide the muffin batter evenly among the muffin cups, filling them about three-quarters full. Top with remaining mozzarella cheese and other pepperoni.
  7. Place the muffin tin in the oven and bake for 18 to 20 minutes. Use a toothpick to test for doneness.
  8. Once baked, allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 220mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 1000IUVitamin C: 5mgCalcium: 150mgIron: 1.5mg

Notes

These muffins are perfect for meal prep and freeze well for easy snacking later.

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