Veggie-Packed Mini Muffins

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

Tiny, nutrient-dense muffins made with hidden zucchini and carrots—perfect for lunchboxes and picky eaters. This american-inspired kid friendly (gluten-free option) ready in about 35 minutes pairs all-purpose flour, zucchini, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 115 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.1 (14 ratings) Prep: 15 min Cook: 20 min Serves 12 American cuisine 115 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners. Grate 1 cup zucchini and 1/2 cup carrots, then squeeze out excess moisture using a clean kitchen towel.
  2. Step 2: Whisk 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt in a large bowl.
  3. Step 3: In a separate bowl, beat 2 large eggs, 1/2 cup milk, 1/4 cup sugar, and 2 tbsp melted butter until smooth.
  4. Step 4: Stir grated zucchini and carrots into the wet ingredients, then pour into the dry ingredients. Mix until just combined (do not overmix).
  5. Step 5: Divide batter evenly into 12 muffin cups. Bake for 18-20 minutes until a toothpick inserted comes out clean and edges are golden.

Frequently asked questions

How long does Veggie-Packed Mini Muffins take to make?

Total time is about 35 minutes (15 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 Veggie-Packed 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 all-purpose flour from drying out.

Can I substitute ingredients in Veggie-Packed 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 Veggie-Packed 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.

Is Veggie-Packed Mini Muffins gluten-free option?

Yes — this recipe is tagged gluten-free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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