20-Minute Veggie-Loaded Pizza Muffins Recipe
These 20-Minute Veggie-Loaded Pizza Muffins are a delightful and wholesome snack packed with grated carrots, zucchini, spinach, and mozzarella cheese, optionally enhanced with pepperoni. Perfect as a quick breakfast, lunchbox treat, or party appetizer, they combine the flavors of a classic pizza with the convenience of a muffin. Moist and flavorful, these savory muffins are baked to perfection with a slightly cheesy, herby topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Scale
Vegetables
- ½ cup grated carrots
- ½ cup grated zucchini
- 1 cup packed baby spinach (finely chopped)
Wet Ingredients
- 2 large eggs
- ¼ cup olive or avocado oil
- 1 cup milk of choice
- 1 tablespoon tomato paste
Dry Ingredients & 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
Add-ins & Toppings
- 1 ¼ cups shredded mozzarella cheese (divided)
- 1/3 cup chopped pepperoni (optional, plus extra for topping if desired)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350℉ and line a 12-cup muffin tin with paper liners for easy removal and cleanup.
- Drain vegetables: Place the grated carrots and zucchini in a clean kitchen towel or paper towel and squeeze firmly to remove as much moisture as possible. This step prevents soggy muffins by reducing excess water content from fresh veggies.
- Mix wet ingredients and veggies: In a large mixing bowl, combine the squeezed carrots and zucchini, chopped spinach, eggs, olive or avocado oil, milk, and tomato paste. Whisk thoroughly to create a uniform mixture.
- Add seasonings and leavening agents: Stir in garlic powder, Italian seasoning (or dried oregano), baking powder, baking soda, and salt to the wet vegetable mixture until evenly distributed.
- Incorporate flour and cheese: Add white whole wheat flour to the bowl and gently fold in using a large spoon or rubber spatula until just combined. Next, mix in ¾ cup of shredded mozzarella and most of the chopped pepperoni, reserving some cheese and pepperoni for topping.
- Fill muffin cups and add toppings: Evenly divide the batter into the prepared muffin tin. Sprinkle the remaining ½ cup mozzarella cheese and a few pieces of pepperoni on top of each muffin for added flavor and appearance.
- Bake and test doneness: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. For best results, use a kitchen thermometer to confirm the internal temperature reaches 200℉ ensuring fully cooked but moist muffins.
- Cool and store: Let the muffins cool in the pan for about 5 minutes, then transfer them to a cooling rack to cool completely. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to a month for longer storage.
Notes
- Squeezing out moisture from grated veggies is crucial to avoid soggy muffins.
- Using white whole wheat flour provides a healthier twist with fiber while maintaining a soft texture.
- Feel free to omit pepperoni to keep the muffins vegetarian or substitute with plant-based pepperoni alternatives.
- Check doneness with a toothpick or kitchen thermometer to prevent under or over baking.
- Muffins freeze well; just reheat briefly in the oven or microwave before serving.
Keywords: pizza muffins, veggie muffins, healthy snacks, savory muffins, quick muffins, zucchini muffins, carrot muffins, spinach muffins, easy baking recipe
