Spinach-Zucchini Mini Muffins

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

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 recipe, 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.

Ingredients

• 1 cup zucchini
• 1/2 cup fresh spinach
• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/4 cup honey
• 2 eggs
• 1/4 cup almond milk
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp garlic powder

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

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.