Description

These Healthy Lunchbox Pizza Muffins are a vibrant, handheld feast that transforms the midday meal into a celebration of flavor, loaded with fresh vegetables, and bursting with cheesy goodness.

Ingredients

Scale

1 cup Whole Wheat Pastry Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Garlic Powder
1/2 tsp Dried Oregano
1/2 tsp Sea Salt
1/4 tsp Black Pepper
2 Large Organic Eggs
1/4 cup Extra Virgin Olive Oil
1/2 cup Plain Greek Yogurt
1 cup Shredded Grass-Fed Mozzarella
1/2 cup Finely Chopped Bell Peppers
1/2 cup Halved Cherry Tomatoes
1/4 cup Fresh Basil Leaves

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Instructions

Preheat the oven to 375°F (190°C) and prepare a muffin tin with silicone liners
In a large bowl, beat the eggs, then add olive oil and Greek yogurt, mixing until smooth
In a separate bowl, sift together the flour, baking powder, baking soda, garlic powder, oregano, salt, and pepper
Fold the dry ingredients into the wet mixture until just combined
Stir in the mozzarella, bell peppers, cherry tomatoes, and basil
Scoop the batter into the muffin cups, sprinkle with extra toppings if desired, and bake for 18 to 22 minutes
Let cool for 5 minutes before transferring to a wire rack

Notes

For gluten-free versions, use a gluten-free 1:1 baking blend.

For a vegan option, substitute eggs with flax eggs and yogurt with coconut yogurt.

Prep Time: 20 mins
Cook Time: 22 mins
Category: Lunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 165 kcal
Sugar: 2g
Sodium: 210mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 8g
Cholesterol: 70mg