Pumpkin Spinach Toddler Muffins Recipe

Ingredients

• 2 cups canned pumpkin
• 3 large eggs
• cup olive oil
• cup maple syrup
• 1 cup whole wheat flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• teaspoon ground cinnamon
• teaspoon ground nutmeg
• cup frozen spinach, thawed and drained

Directions

Step 1: Preheat your oven to 350F (175C). Line two 12-cup muffin tins with paper liners.

Step 2: In a large bowl, combine the canned pumpkin, eggs, olive oil, and maple syrup. Stir until fully mixed and smooth.

Step 3: In a separate bowl, mix together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and nutmeg. Ensure they are evenly combined.

Step 4: Gradually stir the dry ingredients into the pumpkin mixture. Mix until just combined.

Step 5: Add the thawed spinach to the batter, stirring gently until its evenly distributed throughout the mixture.

Step 6: Spoon the batter into the muffin tins, filling each cup about two-thirds full.

Step 7: Bake the muffins in the preheated oven for about 20 minutes, or until the tops spring back when lightly pressed.

Step 8: Allow the muffins to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.

Tips

• You can substitute rice flour for whole wheat flour and applesauce for olive oil if desired.

Nutrition Facts (per serving)

• Calories: 96
• Fat: 6g
• Carbohydrates: 10g
• Protein: 2g

Nutrition Information

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.