Mini Veggie-Packed Muffins with Cheddar and Carrot

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 drafted and published.

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 American-inspired recipe (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 American 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.

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