20-Minute Veggie-Loaded Pizza Muffins
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
Scale
- 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