Vegetable-Studded Mini Muffins for Kids
Moist mini muffins packed with finely grated vegetables and mild cheddar cheese, perfect for little hands and growing appetites. This kid friendly ready in about 33 minutes pairs all-purpose flour, baking powder, grated carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 24, 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 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 cup grated carrot
- 1/2 cup finely chopped spinach
- 1/2 cup shredded mild cheddar cheese
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 2 tbsp honey
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 375°F and grease a mini muffin tin or line with paper liners.
- Step 2: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tbsp baking powder, and 1/4 tsp salt until well combined.
- Step 3: In a separate bowl, beat 1 large egg with 3/4 cup milk, 1/4 cup vegetable oil, 2 tbsp honey, and 1 tsp vanilla extract until smooth.
- Step 4: Fold the wet ingredients into the dry flour mixture, then gently fold in 1/2 cup grated carrot, 1/2 cup finely chopped spinach, and 1/2 cup shredded mild cheddar cheese until just combined.
- Step 5: Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
- Step 6: Bake for 15-18 minutes until the tops are golden and a toothpick inserted comes out clean.
- Step 7: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable-Studded Mini Muffins for Kids take to make?
Total time is about 33 minutes (15 min prep + 18 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 Vegetable-Studded Mini Muffins for Kids?
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 all-purpose flour from drying out.
Can I substitute ingredients in Vegetable-Studded Mini Muffins for Kids?
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 Vegetable-Studded Mini Muffins for Kids for a different number of people?
The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). 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 Vegetable-Studded Mini Muffins for Kids?
Kid Friendly 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.
