Prep time: 15 mins | Cook time: 20-25 mins | Servings: 12 muffins
These muffins are the perfect “grab-and-go” breakfast or a healthy snack for kids. They are packed with fiber, vitamins, and hidden greens, making them a powerhouse of nutrition.
Ingredients
The Dry Mix:
-
2 cups All-purpose flour (or whole wheat flour for a nuttier taste)
-
1 tbsp Baking powder
-
½ tsp Baking soda
-
1 tsp Salt
-
1 tsp Italian seasoning (dried oregano, basil, and thyme)
The Wet Mix:
-
2 Large eggs
-
1 cup Plain Greek yogurt (makes them extra moist)
-
¼ cup Olive oil or melted butter
-
¼ cup Milk
The Vegetables:
-
1 cup Zucchini, grated and squeezed dry (important to remove excess water)
-
½ cup Carrots, finely grated
-
½ cup Red bell pepper, finely diced
-
½ cup Baby spinach, chopped
-
½ cup Sharp Cheddar cheese, shredded
-
2 Green onions, thinly sliced
Instructions
1. Prep the Oven and Pan
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously with oil or line with paper liners.
2. Mix the Dry and Wet Separately
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and Italian seasoning. In a medium bowl, whisk the eggs, Greek yogurt, olive oil, and milk until smooth.
3. Combine
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to over-mix; a few lumps are fine. Over-mixing leads to tough, rubbery muffins.
4. Fold in the Veggies
Gently fold in the grated zucchini, carrots, peppers, spinach, green onions, and shredded cheese.
5. Bake
Divide the batter evenly among the muffin cups, filling them almost to the top. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
6. Cool
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. They are delicious served warm with a little smear of butter.