Veggie Pizza Muffins

1

Preheat your oven to 350°F and grease or line a 12-cup muffin tin. Set aside.

2

Begin by grating the carrot and zucchini. I prefer to use the smaller side of the grater for these vegetables, but you can use whatever you prefer. Once grated, use a clean dish towel to gently squeeze out any excess moisture. This helps keep the muffins from becoming soggy. Add the vegetables to a large mixing bowl.

3

Add the minced kale or spinach, eggs, olive oil, milk, Greek yogurt, tomato paste, garlic powder, oregano, and chili flakes, if using. Mix until thoroughly combined.

4

In a separate bowl, combine the spelt flour, baking powder, baking soda, and salt.

5

Gently fold the dry ingredients into the wet ingredients until just combined. Add ¾ cup of the mozzarella and ¼ cup of the Parmesan and gently fold to incorporate.