Pumpkin Spinach Toddler Muffins

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

Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 20 mins

    TOTAL : 30 mins

    SERVING : 24

    YIELD : 24 muffins

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins or line with paper liners.

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  • Combine pumpkin, eggs, olive oil, and maple syrup together in a large bowl; mix thoroughly.

  • 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.

  • Spoon batter into the prepared muffin tins, filling the cups 2/3 full.

  • 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.

Per Serving: 96 calories; protein 2.3g; carbohydrates 10.1g; fat 5.5g; cholesterol 23.3mg; sodium 134mg. Substitute rice flour for the whole wheat flour if desired.