Carrot and Pea Mini Muffins with Hidden Spinach
These soft mini muffins sneak in a blend of grated carrots, peas, and spinach for a sweet and savory snack kids adore. This general-inspired kid friendly ready in about 28 minutes pairs all-purpose flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup grated carrot
- 1/2 cup, finely chopped fresh spinach
- 1/2 cup, thawed frozen peas
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 2 tbsp honey
Instructions
- Step 1: Preheat oven to 350°F and grease a mini muffin tin or line with paper liners.
- Step 2: In a large bowl, whisk 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt until combined.
- Step 3: Stir in 1 cup grated carrot, 1/2 cup finely chopped fresh spinach, and 1/2 cup thawed frozen peas to the dry ingredients.
- Step 4: In a separate bowl, whisk together 3/4 cup milk, 1/4 cup vegetable oil, 1 large egg, and 2 tbsp honey until smooth.
- Step 5: Pour the wet ingredients into the dry mixture and gently fold until just combined. Do not overmix; the batter will be thick.
- Step 6: Spoon the batter evenly into 24 mini muffin cups, filling about 3/4 full.
- Step 7: Bake for 15-18 minutes until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- Step 8: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Frequently asked questions
How long does Carrot and Pea Mini Muffins with Hidden Spinach take to make?
Total time is about 28 minutes (10 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Carrot and Pea Mini Muffins with Hidden Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Carrot and Pea Mini Muffins with Hidden Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Carrot and Pea Mini Muffins with Hidden Spinach for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Carrot and Pea Mini Muffins with Hidden Spinach?
General kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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