Muffins Recipe ∘ Pumpkin Spinach Toddler Muffins

These sanity-saving, healthy toddler muffins are packed full of veggies and other goodness, but still taste good enough to snack on yourself! Perfect for a starter finger food, or a self-contained meal for the more independent eater.

Ingredients

• 2 cups canned pumpkin
• 3 eggs
• ½ cup olive oil
• ¼ cup maple syrup
• 1 cup whole wheat flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup frozen spinach, thawed and drained

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins or line with paper liners.
2. Combine pumpkin, eggs, olive oil, and maple syrup together in a large bowl; mix thoroughly.
3. Combine flour, oats, baking powder, baking soda, cinnamon, and nutmeg in a small bowl. Stir into egg mixture. Add spinach and stir until evenly dispersed in the batter.
4. Spoon batter into the prepared muffin tins, filling the cups 2/3 full.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 10 minutes before removing from the tins. Let cool to room temperature, about 20 minutes.

Nutrition Facts

• calories95.5
• carbohydrateContent10.1 g
• cholesterolContent23.3 mg
• fatContent5.5 g
• fiberContent1.7 g
• proteinContent2.3 g
• saturatedFatContent0.9 g
• sodiumContent134 mg
• sugarContent2.8 g