Description
These savory veggie pancake muffins are a super easy and fun way to get more vegetables into your kids’ diets. They are perfect for breakfast, lunchboxes, or a quick snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1/2 cup finely grated zucchini, squeezed dry
- 1/4 cup finely grated carrot
- 1/4 cup finely chopped bell pepper (any color)
- 1/4 cup grated cheese (cheddar or mozzarella work well)
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- In a separate medium bowl, whisk together the milk, egg, and melted butter or oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the grated zucchini, carrot, bell pepper, and cheese.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute other finely chopped or grated vegetables like spinach, broccoli florets, or corn.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- For longer storage, freeze the cooled muffins in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. Reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg