Vegetable-Studded Mini Muffins for Kids

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Moist mini muffins packed with finely grated vegetables and mild cheddar cheese, perfect for little hands and growing appetites. This American-inspired kid-friendly recipe, 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.

Prep: 15 min Cook: 18 min Serves 24 American cuisine 90 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F and grease a mini muffin tin or line with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
  6. Step 6: Bake for 15-18 minutes until the tops are golden and a toothpick inserted comes out clean.
  7. Step 7: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Related recipes