easy to make, quick to reheat!
– Preheat oven to 350℉ and line a muffin tin with 12 paper liners. – Place grated carrot and zucchini in a clean kitchen towel or paper tower and squeeze out as much moisture as you can.
– To a large bowl, add carrot, zucchini, chopped spinach, egg, oil, milk, and tomato paste. Whisk to combine. Mix in garlic powder, dried oregano, baking powder, baking soda, and salt.
– Add flour and mix in with a large spoon or rubber spatula. Mix in 3/4 cup of shredded mozzarella and most of the pepperoni, leaving some to decorate the top of the muffins. – Evenly divide the muffin batter between the muffin tin. Top each muffin with a sprinkle of the remaining ½ cup of cheese and a few pieces of pepperoni, if using.
– Bake until a toothpick interested into the center of the center of a muffin comes out clean, 18 to 22 minutes. – Allow muffins to cool in the pan for 5 minutes then transfer to a cooking rack to cool completely. Store muffins in an air-tight container in the fridge for up to 5 days or in the freezer for up to a month.