Mini Pizza Muffins
Baked whole-wheat muffins with tomato, mozzarella and bell pepper — a freezer-friendly lunchbox staple that tastes like pizza.
Prep
15 min
Cook
18 min
Total
33 min
Yield
12 muffins
Nutrition note
Whole-wheat flour adds fiber; cheese and egg add protein. Tomato and pepper contribute vitamin C.
Ingredients
- 11 1/2 cups (180 g) whole-wheat flour
- 22 teaspoons baking powder
- 31 teaspoon dried oregano
- 41 large egg
- 53/4 cup (180 ml) milk
- 61/4 cup (60 ml) olive oil
- 71/2 cup (120 g) no-added-salt tomato passata
- 81 cup (110 g) grated mozzarella
- 91/2 cup (60 g) finely diced bell pepper
Method
- 1
Heat oven to 180°C/350°F and grease a 12-hole muffin pan.
- 2
Mix flour, baking powder and oregano.
- 3
Whisk egg, milk, oil and passata, then fold into dry ingredients.
- 4
Fold in three-quarters of the cheese and the pepper. Divide among cups and top with remaining cheese.
- 5
Bake for 16–18 minutes until set and golden.
Complete the Meal
Pack 1–2 muffins with fruit and cucumber.
Allergens
Contains wheat, egg and dairy.
Ingredient Substitutions
- Use gluten-free flour blend when required.
- Use plant milk and dairy-free cheese for dairy-free muffins.
- Use finely chopped mushrooms, corn or spinach instead of pepper.
Storage & Reheating
Refrigerate for up to 4 days.
Freezer Guidance
Freeze for up to 2 months.
Picky-Eater Strategy
Serve one plain-topped muffin and one with a visible vegetable topping.
Little Helper Job
Let your child add the cheese topping.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.