20-Minute Veggie-Loaded Pizza Muffins
why make this recipe
These 20-Minute Veggie-Loaded Pizza Muffins are a fantastic choice for busy weeknights or a quick snack. They are easy to prepare, packed with nutritious vegetables, and super delicious! The combination of mozzarella cheese and pepperoni makes them flavorful and appealing to both kids and adults. Plus, they are a great way to sneak in some veggies without anyone noticing!
how to make 20-Minute Veggie-Loaded Pizza Muffins
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 if desired)
Directions:
- Preheat the oven to 350℉ and line a muffin tin with 12 paper liners.
- Place grated carrots and zucchini in a clean kitchen towel or paper towel and squeeze out as much moisture as you can. This helps prevent the muffins from becoming too wet.
- In a large bowl, combine the squeezed carrot, zucchini, chopped spinach, eggs, oil, milk, and tomato paste. Whisk everything together until mixed.
- Add garlic powder, Italian seasoning, baking powder, baking soda, and salt. Mix well.
- Fold in the flour using a large spoon or rubber spatula. Then, stir in ¾ cup of the shredded mozzarella cheese and most of the pepperoni, leaving some for the tops.
- Evenly divide the batter among the muffin tins. Sprinkle the remaining ½ cup of cheese and a few pieces of pepperoni on top of each muffin.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. For best results, check that the internal temperature of the muffin is 200℉.
- Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack. Store them in an air-tight container in the fridge for up to 5 days or freeze for up to a month.
how to serve 20-Minute Veggie-Loaded Pizza Muffins
These veggie-loaded pizza muffins are delicious on their own or served with a side of marinara sauce for dipping. They can be enjoyed warm or at room temperature, making them perfect for lunch boxes or after-school snacks.
how to store 20-Minute Veggie-Loaded Pizza Muffins
Store the muffins in an air-tight container in the fridge for up to 5 days. If you want to keep them longer, place them in the freezer for up to a month. Just reheat them in the microwave or oven before serving.
tips to make 20-Minute Veggie-Loaded Pizza Muffins
- Make sure to squeeze out excess moisture from the grated veggies to avoid soggy muffins.
- Feel free to add your favorite veggies or adjust the seasoning to your taste.
- For extra flavor, add herbs like basil or thyme to the batter.
variation
You can easily make these muffins gluten-free by using a gluten-free flour blend. Additionally, try swapping the cheese for a dairy-free version if desired.
FAQs
Can I use other vegetables?
Yes! You can add bell peppers, mushrooms, or corn to the mixture based on what you like.
Can I make these ahead of time?
Absolutely! These muffins store well, so you can make them in advance and just reheat when needed.
What can I serve with these muffins?
These muffins are great on their own, but you can also serve them with marinara sauce for dipping or a side salad for a complete meal.
20-Minute Veggie-Loaded Pizza Muffins
Ingredients
Method
- Preheat the oven to 350℉ and line a muffin tin with 12 paper liners.
- Squeeze out as much moisture as possible from the grated carrots and zucchini using a clean kitchen towel or paper towel.
- In a large bowl, combine the squeezed carrot, zucchini, chopped spinach, eggs, oil, milk, and tomato paste. Whisk until mixed.
- Add garlic powder, Italian seasoning, baking powder, baking soda, and salt. Mix well.
- Fold in the flour using a spoon or spatula, then stir in ¾ cup of the shredded mozzarella cheese and most of the pepperoni.
- Evenly divide the batter among the muffin tins. Sprinkle the remaining ½ cup of cheese and a few pieces of pepperoni on top of each muffin.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool in the pan for 5 minutes before transferring to a cooling rack.