Pre-heat oven 180 degrees celsius and line a 12 tin muffin tray.
Place grated carrot and zucchini in a clean kitchen towel or paper tower and squeeze out as much moisture as you can.
Add carrot, zucchini, chopped spinach, egg, oil, milk, and tomato paste to a large bowl and whisk. Mix in garlic powder, dried oregano, baking powder, baking soda, and salt.
Add flour and cheese and then mix.
Evenly divide the muffin batter between the muffin tins.
Sprinkle with some extra seasonings or extra cheese
Bake for 18 to 22 minutes until golden on top.
Important: Store muffins in an air-tight container in the fridge for up to 5 days or in the freezer for up to a month.
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