Spinach-Zucchini Mini Muffins

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

Tiny, tender muffins where fresh spinach and grated zucchini blend into the batter, making them a sneaky way to add vegetables to breakfast. This american-inspired kid friendly ready in about 40 minutes pairs zucchini, fresh spinach, all-purpose flour 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.

★ 4.3 (13 ratings) Prep: 20 min Cook: 20 min Serves 12 American cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
  2. Step 2: Grate 1 cup zucchini (squeeze dry in a clean towel to remove excess water), then finely chop 1/2 cup fresh spinach.
  3. Step 3: In a large bowl, combine 1 cup all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1/4 tsp garlic powder.
  4. Step 4: Add 1 cup grated zucchini, 1/2 cup chopped spinach, 1/4 cup honey, 2 eggs, and 1/4 cup almond milk to the dry ingredients. Mix until just combined, avoiding overmixing.
  5. Step 5: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  6. Step 6: Bake for 18-20 minutes until golden and a toothpick inserted comes out clean.
  7. Step 7: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Frequently asked questions

How long does Spinach-Zucchini Mini Muffins take to make?

Total time is about 40 minutes (20 min prep + 20 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 Spinach-Zucchini Mini Muffins?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.

Can I substitute ingredients in Spinach-Zucchini Mini Muffins?

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 Spinach-Zucchini Mini Muffins for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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.

What goes well with Spinach-Zucchini Mini Muffins?

American kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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