Kid Friendly Veggie Muffins

Packed with hidden veggies and a hint of cheesy goodness, these Kid Friendly Veggie Muffins are the ultimate snack for picky eaters and busy families alike! Bursting with nutrient-rich zucchini, carrots, and spinach, these savory muffins blend seamlessly with shredded cheddar and a touch of honey for a perfectly balanced flavor that kids and adults will love. Easy to prepare in just 15 minutes and ready in under 40, they make an excellent grab-and-go breakfast, school lunchbox addition, or healthy after-school treat. Best of all, these muffins freeze beautifully, so you can always have a wholesome snack on hand. Nutritious, portable, and oh-so-delicious, they’re a win-win for parents and kids!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 1 cup shredded zucchini
• 1 cup grated carrot
• 0.5 cup finely chopped spinach
• 1 cup shredded cheddar cheese
• 2 large eggs
• 0.75 cups milk
• 0.25 cups unsalted butter (melted and slightly cooled)
• 2 tablespoons honey

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners or lightly grease the cups with non-stick spray.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.

Step 3

In a separate bowl, combine the shredded zucchini, grated carrot, chopped spinach, and shredded cheddar cheese. Toss gently to coat the veggies in a little flour. This helps distribute them evenly in the batter.

Step 4

In a medium bowl, whisk together the eggs, milk, melted butter, and honey until smooth and creamy.

Step 5

Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Do not overmix — the batter should be lumpy but all the dry flour should be incorporated.

Step 6

Add the vegetable and cheese mixture to the batter and fold gently just until evenly distributed.

Step 7

Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.

Step 9

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for 2 days, or in the refrigerator for up to a week. These muffins also freeze beautifully!

Nutrition Facts

Serving size	(960.3g)

Amount per serving	% Daily Value*
Calories	1984.2

Total Fat 100.9g	0%
Saturated Fat 60.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 640.6mg	0%
Sodium 4210.3mg	0%
Total Carbohydrate 207.4g	0%
Dietary Fiber 10.2g	0%
Total Sugars 51.8g
Protein 69.5g	0%

Vitamin D 162.5IU	0%
Calcium 1221.1mg	0%
Iron 11.8mg	0%
Potassium 1463.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 13.8%

Carbs: 41.2%