Print

Healthy Mini Pizza Muffins Recipe with Hidden Veggies

healthy mini pizza muffins - featured image
Print Recipe

These mini pizza muffins are a quick, wholesome snack that combines gooey cheese and hidden vegetables in a tender, slightly crisp bite-sized treat. Perfect for kids’ lunches or gatherings, they sneak in veggies without sacrificing flavor or texture.

Ingredients

Scale
  • 1 cup whole wheat flour (125g / 4.4 oz)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup milk (120ml / 4 fl oz), any kind (dairy or dairy-free, almond milk preferred)
  • 1 large egg, room temperature
  • 2 tbsp olive oil
  • 1/2 cup finely grated carrots (about 1 medium carrot)
  • 1/2 cup finely chopped fresh spinach (packed)
  • 1/4 cup finely diced red bell pepper
  • 1/2 cup shredded mozzarella cheese (about 55g / 2 oz)
  • 1/3 cup tomato sauce (80g / 2.8 oz)
  • 1/4 tsp dried oregano
  • 1/4 tsp garlic powder
  • Optional: Mini pepperoni slices or olives for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your mini muffin tin or line with paper liners.
  2. In a medium bowl, whisk together whole wheat flour, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, beat the egg, then add milk and olive oil. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold together with a spatula. Do not overmix; a few lumps are okay.
  5. Fold in grated carrots, chopped spinach, diced bell pepper, tomato sauce, oregano, and garlic powder. If the batter is too thick, add milk 1 tablespoon at a time until scoopable but not runny.
  6. Spoon the batter evenly into the mini muffin tin, filling each about 3/4 full. Sprinkle shredded mozzarella cheese on top of each muffin. Add mini pepperoni or olives if desired, pressing lightly into the tops.
  7. Bake for 15-18 minutes, checking at 15 minutes. Muffins are done when edges are slightly golden and a toothpick inserted comes out clean.
  8. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

[‘Do not overmix the batter to avoid dense muffins.’, ‘Grate veggies finely to blend well and hide in the batter.’, ‘Use room temperature eggs and milk for better batter consistency and rise.’, ‘Watch baking time carefully to avoid soggy or dry muffins.’, ‘Squeeze excess moisture from watery veggies like zucchini or spinach before adding.’, ‘Use freshly shredded mozzarella for best melt and gooey texture.’, ‘Reheat in oven or toaster oven to keep edges crisp; microwaving softens crust.’, ‘For gluten-free version, substitute whole wheat flour with gluten-free blend containing xanthan gum.’, ‘For vegan version, replace egg with flax egg and use plant-based milk and vegan cheese.’]

Nutrition

Keywords: mini pizza muffins, healthy snacks, hidden veggies, kid-friendly, quick snack, whole wheat, easy recipe

Find it online: https://tastytuck.com/healthy-mini-pizza-muffins-recipe-5-easy-steps-with-hidden-veggies/