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Veggie-Loaded Pizza Muffins Recipe

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3.8 from 15 reviews

These Veggie-Loaded Pizza Muffins are a savory, nutrient-packed snack or breakfast option combining grated carrots, zucchini, baby spinach, and mozzarella cheese with a flavorful blend of seasonings and optional pepperoni. Baked to perfection, they offer a delicious and convenient way to enjoy pizza flavors in a handheld muffin form, perfect for on-the-go meals or lunchboxes.

Ingredients

Vegetables and Cheese

  • ½ cup grated carrots
  • ½ cup grated zucchini
  • 1 cup packed baby spinach, finely chopped
  • 1 ¼ cups shredded mozzarella cheese, divided

Wet Ingredients

  • 2 large eggs
  • ¼ cup olive or avocado oil
  • 1 cup milk of choice
  • 1 tablespoon tomato paste

Dry Ingredients and Seasonings

  • 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

Optional

  • 1/3 cup chopped pepperoni, plus extra for topping if desired

Instructions

  1. Preheat and Prepare: Preheat your oven to 350℉ and line a muffin tin with 12 paper liners to ensure easy muffin removal and cleanup.
  2. Drain Vegetables: Place the grated carrot and zucchini into a clean kitchen towel or paper towel and squeeze out as much moisture as possible. This ensures the muffins won’t be too wet and helps maintain structure during baking.
  3. Mix Wet Ingredients and Veggies: In a large bowl, combine the drained carrot and zucchini, finely chopped baby spinach, eggs, olive or avocado oil, milk, and tomato paste. Whisk these ingredients together until evenly mixed.
  4. Add Seasonings and Leaveners: Stir in garlic powder, Italian seasoning or dried oregano, baking powder, baking soda, and fine salt. Mix well to distribute the seasonings throughout the batter.
  5. Incorporate Flour and Cheese: Gradually add the white whole wheat flour, mixing it in with a large spoon or rubber spatula until just combined. Then fold in ¾ cup of the shredded mozzarella cheese along with most of the chopped pepperoni, saving some for topping.
  6. Fill Muffin Tins: Evenly divide the batter among the 12 muffin liners. Sprinkle the remaining ½ cup shredded mozzarella and a few pieces of pepperoni on top of each muffin to add an extra cheesy, savory finish.
  7. Bake Until Done: Bake in the preheated oven for 18 to 20 minutes. Use a toothpick inserted into the center of a muffin to check doneness; it should come out clean. For best results, ensure the muffins have an internal temperature of 200℉ to confirm they are fully cooked but not overbaked.
  8. Cool and Store: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Store the cooled muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.

Notes

  • Draining grated vegetables is crucial to avoid overly wet muffins and ensure a good texture.
  • You can substitute the milk with any milk of choice, including dairy-free options.
  • If you prefer a vegetarian version, omit the pepperoni.
  • These muffins freeze well—wrap individually for quick, easy snacks to thaw later.
  • For a spicier twist, consider adding red pepper flakes or a dash of hot sauce to the batter.
  • Using white whole wheat flour balances nutrition and a lighter texture; you can substitute with all-purpose flour if needed.

Find it online: https://flavorspath.com/veggie-loaded-pizza-muffins-recipe/