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air fryer veggie muffins
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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.
Course Breakfast, Snack
Cuisine American
Keyword air fryer veggie muffins
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 8 muffins
Author Geraldine Julie

Ingredients

  • 2 large eggs
  • ½ cup milk
  • ¼ cup melted butter
  • 1 cup grated zucchini
  • ½ cup grated carrot
  • ½ cup finely chopped bell pepper
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon garlic powder

Instructions

  • Grate the zucchini & carrot. Squeeze out as much water from the zucchini as possible — a towel works best.
  • Whisk eggs, milk, and melted butter until smooth.
  • Stir in the zucchini, carrot, and bell pepper.
  • Add flour, baking powder, salt, and garlic powder. Mix gently — stopping as soon as it comes together.
  • Spoon the filling into silicone muffin cups, about ¾ full.
  • Cook at 350°F (175°C) for 12–14 minutes until golden and cooked through.
  • Let cool for 5 minutes, then enjoy warm or room temp.

Video

Notes

Storage, Freezing & Reheating

Fridge: Up to 4 days
Freeze: Up to 2 months
Reheat:
 Air fryer — 320°F (160°C) for 2–3 minutes
Microwave — 20 seconds

Taste & Texture

Soft, moist interior
Light buttery savoriness
Slightly crisp top
Little bursts of natural veggie sweetness
They’re comforting without being heavy.