Savory Pizza Muffins
Whole grain savory pizza muffins with hidden veggies, melty mozzarella, and Italian seasoning. Kid friendly, lunchbox ready, and perfect with marinara for dipping.
Equipment
- Muffin Tin (12 cup)
- Paper Liners or Cooking Spray
- Mixing Bowls
- Whisk
- Rubber Spatula
- Box Grater
- Measuring Cups and Spoons
Ingredients
For the Muffins
- 1 1/4 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For the Wet Mix
- 2 large eggs
- 3/4 cup milk dairy or unsweetened plain
- 1/4 cup olive oil
For the Pizza Mix Ins
- 1 cup shredded mozzarella plus 2 tbsp for topping
- 2 tbsp shredded mozzarella for topping
- 1/2 cup marinara sauce plus more for dipping
- 3/4 cup grated zucchini squeezed very dry
- 1/2 cup grated carrot
- 1/2 cup finely chopped spinach optional
- 1/3 cup mini pepperoni or chopped turkey pepperoni optional
- 2 tbsp grated Parmesan optional
Instructions
- Preheat oven to 375°F (190°C). Line a 12 cup muffin tin with liners or spray well.
- Whisk whole wheat flour, baking powder, baking soda, Italian seasoning, garlic powder, salt, and pepper in a large bowl.
- Whisk eggs, milk, and olive oil in a medium bowl, then stir in marinara.
- Add wet mixture to dry and fold just until combined.
- Fold in mozzarella, grated zucchini (squeezed dry), grated carrot, optional spinach, optional pepperoni, and optional Parmesan.
- Divide batter among muffin cups and sprinkle tops with extra mozzarella.
- Bake 16 to 20 minutes until golden and a toothpick comes out mostly clean. Cool 5 minutes, then transfer to a rack.
- Serve warm with marinara for dipping.
Notes
Moisture tip: Squeeze grated zucchini very dry to keep muffins fluffy.
Storage: Refrigerate up to 4 days or freeze up to 2 months. Reheat in a 350°F (175°C) oven for 6 to 8 minutes.