Kid Friendly Veggie Muffins
Packed with hidden veggies and a hint of cheesy goodness, these Kid Friendly Veggie Muffins are the ultimate snack for picky eaters and busy families alike! Bursting with nutrient-rich zucchini, carrots, and spinach, these savory muffins blend seamlessly with shredded cheddar and a touch of honey for a perfectly balanced flavor that kids and adults will love. Easy to prepare in just 15 minutes and ready in under 40, they make an excellent grab-and-go breakfast, school lunchbox addition, or healthy after-school treat. Best of all, these muffins freeze beautifully, so you can always have a wholesome snack on hand. Nutritious, portable, and oh-so-delicious, they’re a win-win for parents and kids!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup shredded zucchini
- 1 cup grated carrot
- 0.5 cup finely chopped spinach
- 1 cup shredded cheddar cheese
- 2 large eggs
- 0.75 cups milk
- 0.25 cups unsalted butter (melted and slightly cooled)
- 2 tablespoons honey
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners or lightly grease the cups with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
In a separate bowl, combine the shredded zucchini, grated carrot, chopped spinach, and shredded cheddar cheese. Toss gently to coat the veggies in a little flour. This helps distribute them evenly in the batter.
In a medium bowl, whisk together the eggs, milk, melted butter, and honey until smooth and creamy.
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Do not overmix — the batter should be lumpy but all the dry flour should be incorporated.
Add the vegetable and cheese mixture to the batter and fold gently just until evenly distributed.
Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for 2 days, or in the refrigerator for up to a week. These muffins also freeze beautifully!
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 4210 mg | 183% | |
| Total Carbohydrate | 207.4 g | 75% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 51.8 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1221 mg | 94% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1463 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
