★Instructions
Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder.
Add Mix-ins: Stir in the shredded cheddar cheese, diced ham, grated zucchini, grated carrot, chopped spinach, and green onions until well combined.
Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, olive oil (or melted butter), and Greek yogurt until smooth.
Combine: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Tips:
These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
Feel free to switch up the vegetables based on what you have on hand or prefer. Bell peppers, mushrooms, or broccoli would be great alternatives.
Enjoy!
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