Mini Veggie-Packed Muffins with Cheddar and Carrot

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

These savory mini muffins are loaded with shredded carrot, zucchini, and sharp cheddar cheese, making them a great nutritious snack or lunchbox addition for kids. This kid friendly-inspired snacks (vegetarian) ready in about 33 minutes turns all-purpose flour, baking powder, salt into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 90 calories and feeds 18, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 18 Kid Friendly cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 375°F. Lightly grease a mini muffin tin or line with paper liners.
  2. Step 2: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt until combined.
  3. Step 3: Stir in 1 cup grated carrot, 1/2 cup grated zucchini, and 3/4 cup shredded cheddar cheese evenly throughout the dry mixture.
  4. Step 4: In a separate bowl, beat 2 large eggs with 1/2 cup whole milk and 1/4 cup olive oil until smooth.
  5. Step 5: Pour the wet ingredients into the dry ingredients and gently fold together just until combined with no large streaks of flour.
  6. Step 6: Fold in 2 tbsp chopped fresh parsley to add a fresh herbal note.
  7. Step 7: Spoon the batter evenly into the prepared mini muffin tin, filling each cup about 3/4 full.
  8. Step 8: Bake at 375°F for 15-18 minutes until the muffins are golden on top and a toothpick inserted into the center comes out clean.
  9. Step 9: Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Frequently asked questions

How long does Mini Veggie-Packed Muffins with Cheddar and Carrot take to make?

Total time is about 33 minutes (15 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 Mini Veggie-Packed Muffins with Cheddar and Carrot?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Mini Veggie-Packed Muffins with Cheddar and Carrot?

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 Mini Veggie-Packed Muffins with Cheddar and Carrot for a different number of people?

The recipe is written for 18 servings. Multiply each ingredient by (your serving target / 18). 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.

Is Mini Veggie-Packed Muffins with Cheddar and Carrot vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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