Description
Bite-sized veggie muffins are the perfect kid-friendly snack, packed with carrots, zucchini, and cheddar cheese. Soft, golden, and secretly nutritious, they’re freezer-friendly and ideal for lunchboxes, breakfasts, or after-school snacks.
Ingredients
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1 cup grated carrot
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1 cup grated zucchini (squeezed dry)
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½ cup shredded cheddar cheese
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1 cup all-purpose flour (or whole wheat flour)
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ tsp garlic powder
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2 large eggs
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¼ cup olive oil (or melted butter)
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½ cup plain Greek yogurt
Instructions
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Preheat oven to 350°F (175°C) and grease a mini muffin tin.
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In a medium bowl, whisk flour, baking powder, baking soda, salt, and garlic powder.
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In another bowl, beat eggs, yogurt, and olive oil until smooth.
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Stir in grated carrots, zucchini, and cheddar cheese.
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Fold the dry ingredients into the wet mixture until just combined.
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Spoon batter into mini muffin cups, filling each about ¾ full.
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Bake for 15–18 minutes, or until golden and firm to the touch.
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Cool slightly before removing from the tin.
Notes
Always squeeze moisture from zucchini to prevent soggy muffins.
Add a sprinkle of parmesan on top before baking for extra flavor
Store in an airtight container for 3 days or freeze for up to 2 months.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Snacks, Lunchbox
- Method: Baking
- Cuisine: Kid-Friendly, Healthy
Nutrition
- Serving Size: 1 muffin
- Calories: 65
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Bite-sized veggie muffins, kid-friendly lunchbox snack, healthy veggie muffins