Mini Veggie-Packed Muffins for Kids

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft and savory mini muffins loaded with grated vegetables and mild cheese, perfect for lunchboxes or a healthy snack. This American-inspired kid-friendly recipe, ready in about 33 minutes, pairs all-purpose flour, baking powder, baking soda for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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.

Prep: 15 min Cook: 18 min Serves 12 American cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and grease a 12-cup mini muffin tin.
  2. Step 2: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
  3. Step 3: Fold in 1/2 cup grated carrot, 1/2 cup grated zucchini, and 3/4 cup shredded mild cheddar cheese evenly into the dry ingredients.
  4. Step 4: In a separate bowl, whisk 2 large eggs with 3/4 cup milk, 1/4 cup olive oil, 1 tbsp honey, and 1 tsp vanilla extract until smooth.
  5. Step 5: Pour the wet ingredients into the dry and stir gently until just combined — do not overmix to keep muffins tender.
  6. Step 6: Spoon batter evenly into the prepared mini muffin cups, filling each about 3/4 full.
  7. Step 7: Bake for 15-18 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
  8. Step 8: Cool muffins in the tin for 5 minutes before transferring to a wire rack to cool completely or serve warm.

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