Air Fryer Veggie Muffins With Zucchini

These air fryer veggie muffins are my go-to when I want something quick, savory, and actually nourishing — without turning on the oven. They come out soft, fluffy, and beautifully golden on top, with little pops of sweetness from the carrots and bell peppers and a gentle savory flavor throughout. I love how kid-friendly they are, but honestly… adults love them just as much. 

If you like easy air fryer meals that secretly pack in vegetables, these Air Fryer Chicken Skewers with BBQ Sauce will become a regular recipe in your kitchen. But first, let’s make the air fryer veggie muffins!

Jump to:

• Why You’ll Love This Recipe
• Video Instructions
• Ingredients & Substitutes 
• Instructions
• Pro Cooking Tips 
• FAQs
• Air Fryer Veggie Muffins With Zucchini

Why You’ll Love This Recipe

• They’re genuinely soft and tender: Not dry, not rubbery — squeezing the zucchini and mixing gently makes all the difference in texture.
• Packed with veggies without tasting “healthy”: You get zucchini for moisture, carrot for sweetness, bell pepper for flavor — it’s a really nice balance.
• Super convenient thanks to the air fryer: No preheating the oven, no waiting forever. I love how they cook fast and evenly.
• Great for kids and picky eaters: They don’t scream “vegetables,” but they still deliver nutrients and flavor.
• Perfect meal prep snack: I’ve found they freeze incredibly well — I love pulling a few out when I need something quick.

Video Instructions

Ingredients & Substitutes 

• Zucchini: This keeps the muffins moist and soft. The key is squeezing it really well — I’ve learned that skipping this step leads to dense muffins. Yellow squash works the same way if Zucchini is hard to come by.
• Carrots: They add natural sweetness and a lovely color. Grated sweet potato also works great when I want a slightly sweeter taste.
• Bell pepper: Adds flavor and a little juiciness without overpowering. Corn or finely chopped spinach works as a swap..
• Milk: Any kind works — dairy or non-dairy. I’ve tried almond, oat, and regular milk; they all bake perfectly.

Instructions

Step 1 – Prep the Veggies

Grate the zucchini & carrot. Squeeze out as much water from the zucchini as possible — a towel works best.

Step 2 – Mix Wet Ingredients

Whisk eggs, milk, and melted butter until smooth.

Step 3 – Add the Vegetables

Stir in the zucchini, carrot, and bell pepper.

Step 4 – Add Dry Ingredients

Add flour, baking powder, salt, and garlic powder. Mix gently — stopping as soon as it comes together.

Step 5 – Fill

Spoon the filling into silicone muffin cups, about ¾ full.

Step 6 – Air Fry

Cook at 350°F (175°C) for 12–14 minutes until golden and cooked through.

Step 7 – Serve

Let cool for 5 minutes, then enjoy warm or room temp.

Pro Cooking Tips 

• Squeeze the zucchini really well: Zucchini holds a lot of water, and if you skip squeezing it out, that moisture goes straight into the batter. I usually wrap it in a clean kitchen towel and squeeze hard until barely any liquid comes out. Dry zucchini = light, fluffy muffins instead of dense ones.
• Don’t overmix the batter: I’ve learned this the hard way. Once you add the flour, mix just until everything comes together. A few small lumps are totally fine and actually better. Overmixing activates the gluten and makes the muffins tough instead of soft and tender.
• Use silicone muffin cups if you can: These are a lifesaver in the air fryer. They fit perfectly, don’t stick at all, and make cleanup easy. I rarely bother with paper liners anymore because silicone releases so cleanly every time.
• Cut the veggies small: Finely chopped vegetables bake more evenly and give you a better bite. Bigger chunks can stay crunchy or weigh the muffins down. When everything is small and uniform, the muffins cook through perfectly and feel lighter.
• Want extra flavor? A tiny pinch of black pepper or Italian seasoning goes a long way. I don’t always add it, but when I do, it gives the muffins a more savory flavor without overpowering the taste.