Spinach and Carrot Muffins with Zucchini and Whole Wheat Flour

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

Moist and tender muffins packed with shredded spinach, carrots, and zucchini, perfect for sneaking veggies into a wholesome breakfast or snack. This American-inspired recipe, ready in about 37 minutes, combines whole wheat flour, baking powder, baking soda into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 120 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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 3/4 cups whole wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1/3 cup honey
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup finely chopped fresh spinach
• 1 medium, peeled and grated (about 1/2 cup) carrot
• 1 small, grated and moisture squeezed out (about 1/2 cup) zucchini

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Instructions

1. Step 1: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together 1 3/4 cups whole wheat flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt.
2. Step 2: In a separate bowl, beat 2 large eggs with 1/2 cup plain Greek yogurt, 1/3 cup honey, 1/4 cup vegetable oil, and 1 tsp vanilla extract until smooth.
3. Step 3: Fold the wet ingredients into the dry ingredients just until combined. Gently fold in 1 cup finely chopped fresh spinach, 1/2 cup grated carrot, and 1/2 cup grated zucchini.
4. Step 4: Spoon the batter evenly into the muffin cups, filling about three-quarters full.
5. Step 5: Bake for 18-22 minutes until a toothpick inserted into the center comes out clean and the tops are golden.
6. Step 6: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.