Cheesy Mini Vegetable Muffins
Nutritious, bite-sized muffins packed with hidden veggies and melted cheddar for picky eaters. This American-inspired kid-friendly recipe, ready in about 35 minutes, pairs whole wheat flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 12, 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 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cheddar cheese
- 1/2 cup zucchini
- 1/4 cup onion
- 2 large eggs
- 1/4 cup milk
- 2 tbsp olive oil
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F and line a muffin tin with paper liners.
- Step 2: Whisk 1 cup whole wheat flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl; stir in 1/2 cup shredded cheddar cheese.
- Step 3: In another bowl, combine 1/2 cup squeezed dry grated zucchini, 1/4 cup finely diced onion, 2 large eggs, 1/4 cup milk, and 2 tbsp olive oil; mix until combined.
- Step 4: Pour wet ingredients into dry ingredients and stir until just combined.
- Step 5: Divide batter evenly among muffin cups, filling each 3/4 full, and bake for 20 minutes until golden and a toothpick comes out clean.
