Vegetable-Infused Breakfast Muffins with Carrot, Zucchini, and Spinach

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Moist breakfast muffins loaded with grated carrot, zucchini, and finely chopped spinach, perfect for a nutritious start that kids love. This American-inspired recipe, ready in about 37 minutes, combines all-purpose 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 150 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

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup grated (about 1 large) carrot
• 1 cup grated (about 1 medium) zucchini
• 1/2 cup finely chopped fresh spinach
• 1/4 cup milk

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Instructions

1. Step 1: Preheat oven to 350°F and grease or line a 12-cup muffin tin with paper liners.
2. Step 2: In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 1/4 tsp ground nutmeg.
3. Step 3: In a separate bowl, beat 2 large eggs with 1/3 cup vegetable oil, 1 tsp vanilla extract, 1/2 cup granulated sugar, and 1/4 cup packed brown sugar until smooth.
4. Step 4: Stir the wet ingredients into the dry ingredients until just combined; do not overmix.
5. Step 5: Fold in 1 cup grated carrot, 1 cup grated zucchini, 1/2 cup finely chopped fresh spinach, and 1/4 cup milk until evenly distributed.
6. Step 6: Spoon the batter evenly into the 12 muffin cups, filling each about 3/4 full.
7. Step 7: Bake for 20-22 minutes at 350°F until a toothpick inserted in the center comes out clean and muffins are golden on top.
8. Step 8: Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.