Veggie-Packed Mini Muffins for Kids

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Savory mini muffins loaded with shredded carrot, zucchini, and cheese — a nutritious and tasty finger food for kids. This american-inspired snacks ready in about 33 minutes turns all-purpose flour, baking powder, salt into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 110 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 8 American cuisine 110 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F and lightly grease a mini muffin tin with olive oil.
  2. Step 2: In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt until evenly combined.
  3. Step 3: Stir in 1/2 cup grated carrot, 1/2 cup grated zucchini, 1/2 cup shredded cheddar cheese, and 1/2 tsp dried basil.
  4. Step 4: In a separate bowl, whisk 1/2 cup milk, 1/4 cup olive oil, and 1 large egg until smooth.
  5. Step 5: Pour the wet ingredients into the dry ingredients and stir gently just until combined — do not overmix to keep muffins tender.
  6. Step 6: Spoon the batter evenly into 24 mini muffin cups, filling each about 3/4 full.
  7. Step 7: Bake for 15-18 minutes until the muffins are golden on top and a toothpick inserted into the center comes out clean.
  8. Step 8: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  9. Step 9: Serve warm or at room temperature as a wholesome snack or lunchbox addition for kids.

Equipment for this recipe

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Frequently asked questions

How long does Veggie-Packed 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 Veggie-Packed Mini Muffins for Kids?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Veggie-Packed 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 Veggie-Packed Mini Muffins for Kids for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Veggie-Packed Mini Muffins for Kids?

American snacks 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.

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