logo
homepage-image

Veggie-Packed Pizza Muffins

These are a favorite in our house—my one-year-old would eat them every day! They’re quick to make, packed with protein, and perfect as a snack or an easy lunch. Make a batch (or two!) to have on hand for stress-free meals.

Cook

22m

Ingredients

Method

Turn cooking mode on

Step 1

Preheat oven to 350°F (175°C). Grease or line a muffin tin.

Step 2

In a large bowl, combine shredded carrots, zucchini, milk, egg, and tomato paste. Mix until well blended.

Step 3

Add garlic powder, Italian seasoning, salt, baking powder, and baking soda. Stir to combine.

Step 4

Gradually add flour, mixing until just combined.

Step 5

Fold in mozzarella and cottage cheese.

Step 6

Spoon the batter into the muffin tin, filling each cup about 3/4 full.

Step 7

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow to cool slightly before serving.

Step 9

Store in an airtight container in the fridge for up to a week.

For

12

M

I

1/2

cup

Carrots, shredded

1/2

cup

Zucchini, shredded

1/2

cup

Milk

1

Egg

2

tbsp

Tomato paste

1/2

tspn

Garlic powder

2

tspn

Italian seasoning

1/2

tspn

Salt

1

tspn

Baking powder

1/2

tspn

Baking soda

1 1/2

cups

Flour

1

cup

Mozzarella cheese, shredded

1/2

cup

Cottage cheese

+ Add all to shopping list

Next

Made it? Claim it.

Comments

Cancel

homepage-image

Veggie-Packed Pizza Muffins

These are a favorite in our house—my one-year-old would eat them every day! They’re quick to make, packed with protein, and perfect as a snack or an easy lunch. Make a batch (or two!) to have on hand for stress-free meals.

Cook

22m

Ingredients

Method

Turn cooking mode on

Step 1

Preheat oven to 350°F (175°C). Grease or line a muffin tin.

Step 2

In a large bowl, combine shredded carrots, zucchini, milk, egg, and tomato paste. Mix until well blended.

Step 3

Add garlic powder, Italian seasoning, salt, baking powder, and baking soda. Stir to combine.

Step 4

Gradually add flour, mixing until just combined.

Step 5

Fold in mozzarella and cottage cheese.

Step 6

Spoon the batter into the muffin tin, filling each cup about 3/4 full.

Step 7

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow to cool slightly before serving.

Step 9

Store in an airtight container in the fridge for up to a week.

For

12

M

I

1/2

cup

Carrots, shredded

1/2

cup

Zucchini, shredded

1/2

cup

Milk

1

Egg

2

tbsp

Tomato paste

1/2

tspn

Garlic powder

2

tspn

Italian seasoning

1/2

tspn

Salt

1

tspn

Baking powder

1/2

tspn

Baking soda

1 1/2

cups

Flour

1

cup

Mozzarella cheese, shredded

1/2

cup

Cottage cheese

+ Add all to shopping list

Next

Made it? Claim it.

Comments

Cancel