Introduction & Inspiration
This 20-Minute Veggie-Loaded Pizza Muffins recipe is a savory, satisfying, and incredibly easy way to sneak extra vegetables into your diet (and your kids’ diets!). I’m always looking for creative ways to make healthy eating fun and accessible, and these muffins are a perfect example. They are great for lunch boxes.
The inspiration came from a desire to create a quick and easy meal or snack that was packed with nutrients but still tasted like a treat. I wanted something that would appeal to both kids and adults, and that could be easily customized to suit different tastes and preferences.
The combination of classic pizza flavors – tomato, cheese, and herbs – with a variety of colorful vegetables creates a muffin that’s both flavorful and nutritious. It’s a perfect way to enjoy the taste of pizza in a healthier, more convenient format.
I’m excited to share this recipe because these muffins have become a staple in my home. They’re quick to make, perfect for meal prepping, and a great way to ensure that everyone is getting their daily dose of veggies.
Nostalgic Appeal
Pizza is a universally loved food that often evokes feelings of comfort, celebration, and shared meals with family and friends. It’s a classic dish that transcends age and cultural boundaries.
These Veggie-Loaded Pizza Muffins tap into that nostalgic appeal, offering a fun and healthy twist on the classic pizza flavors. They’re a reminder that healthy eating can be both delicious and enjoyable.
The muffin format also adds to the nostalgic appeal, reminiscent of childhood snacks and lunchbox treats. It’s a recipe that’s both familiar and exciting, a perfect way to relive those fond memories while also creating new ones.
And that’s the beauty of these muffins – they combine the familiar comfort of pizza flavors with the convenience of a muffin, creating a treat that’s both nostalgic and satisfying.
Homemade Focus
I believe in homemade. Easy recipe is my motto. It is perfect for lunch box.
Flavor Goal
Pizza in muffin. Veggies and healthy. The goal is to have a balance flavor.
Ingredient Insights
Carrots, zucchini, baby spinach, eggs, oil, milk, tomato paste, garlic powder, Italian seasoning, baking powder, baking soda, salt, flour, mozzarella cheese, pepperoni.
Essential Equipment
Muffin tin, paper liners, kitchen towel or paper towel, large bowl, whisk, large spoon or rubber spatula.
List of Ingredients with Measurements
- ½ cup grated carrots
- ½ cup grated zucchini
- 1 cup packed baby spinach, finely chopped
- 2 large eggs
- ¼ cup olive or avocado oil
- 1 cup milk of choice
- 1 tablespoon tomato paste
- ¼ teaspoon garlic powder
- ½ tablespoon Italian seasoning, or dried oregano
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 ½ cups white whole wheat flour
- 1 ¼ cups shredded mozzarella cheese, divided
- 1/3 cup chopped pepperoni, optional + extra for topping
Step-by-Step Instructions
- Preheat and Prep: Preheat oven to 350℉ and line a muffin tin with 12 paper liners.
- Prepare Vegetables: Place grated carrot and zucchini in a clean kitchen towel or paper towel and squeeze out as much moisture as you can.
- Combine Wet Ingredients: To a large bowl, add carrot, zucchini, chopped spinach, egg, oil, milk, and tomato paste. Whisk to combine.
- Add Seasonings: Mix in garlic powder, dried oregano, baking powder, baking soda, and salt.
- Add flour and cheese
- Divide and top
- Bake
Troubleshooting
- Muffins too wet:
- Muffins too dry:
- Muffins not rising:
Baking.
Tips and Variations
*Different vegetables *Different cheese *Make it vegetarian *Add spices.
Serving and Pairing Suggestions
Great for lunch, snack. Serve with a side salad.
Nutritional Information
A healthy and delicious muffin!
Print
20-Minute Veggie-Loaded Pizza Muffins
Description
This 20-Minute Veggie-Loaded Pizza Muffins recipe is a savory, satisfying, and incredibly easy way to sneak extra vegetables into your diet (and your kids’ diets!)
Ingredients
- ½ cup grated carrots
- ½ cup grated zucchini
- 1 cup packed baby spinach, finely chopped
- 2 large eggs
- ¼ cup olive or avocado oil
- 1 cup milk of choice
- 1 tablespoon tomato paste
- ¼ teaspoon garlic powder
- ½ tablespoon Italian seasoning, or dried oregano
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 ½ cups white whole wheat flour
- 1 ¼ cups shredded mozzarella cheese, divided
- 1/3 cup chopped pepperoni, optional + extra for topping
Instructions
- Preheat and Prep: Preheat oven to 350℉ and line a muffin tin with 12 paper liners.
- Prepare Vegetables: Place grated carrot and zucchini in a clean kitchen towel or paper towel and squeeze out as much moisture as you can.
- Combine Wet Ingredients: To a large bowl, add carrot, zucchini, chopped spinach, egg, oil, milk, and tomato paste. Whisk to combine.
- Add Seasonings: Mix in garlic powder, dried oregano, baking powder, baking soda, and salt.
- Add flour and cheese
- Divide and top
- Bake
Recipe Summary and Q&A
Easy and customizable.
Q: Can I make these muffins ahead of time? A: Yes!
Q: Can I freeze these muffins? A: Yes
Q: Can I use different vegetables? A: Of course!