20-Minute Veggie-Loaded Pizza Muffins Recipe

Introduction

These 20-Minute Veggie-Loaded Pizza Muffins are a delicious and quick way to enjoy a savory snack or light meal. Packed with grated vegetables, cheese, and a touch of pepperoni, they offer a flavorful twist on traditional 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, plus extra for topping if desired)

Instructions

1. Step 1: Preheat the oven to 350℉ and line a muffin tin with 12 paper liners.
2. Step 2: Place the grated carrot and zucchini in a clean kitchen towel or paper towel and squeeze out as much moisture as possible. This helps prevent soggy muffins.
3. Step 3: In a large bowl, combine the drained carrots and zucchini with chopped spinach, eggs, oil, milk, and tomato paste. Whisk until well mixed. Then stir in garlic powder, Italian seasoning, baking powder, baking soda, and salt.
4. Step 4: Add the flour and fold it in gently with a spoon or rubber spatula. Mix in ¾ cup of the shredded mozzarella and most of the chopped pepperoni, reserving some for topping.
5. Step 5: Divide the batter evenly among the muffin cups. Sprinkle the remaining ½ cup of cheese and extra pepperoni pieces on top of each muffin.
6. Step 6: Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. For best results, check that the internal temperature reaches 200℉.
7. Step 7: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

Tips & Variations

• For a vegetarian option, omit the pepperoni or replace it with chopped olives or sun-dried tomatoes for extra flavor.
• Squeezing out moisture from the grated veggies is key to preventing watery muffins.
• Try adding some crushed red pepper flakes for a spicy kick.
• If you don’t have white whole wheat flour, regular whole wheat or all-purpose flour can be substituted.

Storage

Store these pizza muffins in an airtight container in the refrigerator for up to 5 days. To freeze, place muffins in a freezer-safe container or bag for up to one month. Reheat in the microwave or oven until warmed through for a quick snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins dairy-free?

Yes, you can use a dairy-free cheese alternative and substitute the milk with your preferred plant-based milk to make the recipe dairy-free.

Can I prepare the batter ahead of time?

It’s best to bake the muffins soon after mixing to ensure the baking powder and soda work effectively. However, you can prepare the veggies and dry ingredients in advance and combine everything just before baking.

20-Minute Veggie-Loaded Pizza Muffins Recipe

Print Recipe

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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.

• Author: Mia
• 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

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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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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