Pumpkin Spinach Toddler Muffins Recipes

PUMPKIN SPINACH TODDLER MUFFINS

Pumpkin Spinach Toddler Muffins image

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.

Provided by AmyGail

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h5m

Yield 24

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 95.5 calories, Carbohydrate 10.1 g, Cholesterol 23.3 mg, Fat 5.5 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 134 mg, Sugar 2.8 g

PUMPKIN SPINACH TODDLER MUFFINS

Pumpkin Spinach Toddler Muffins image

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.

Provided by AmyGail

Categories Pumpkin Bread

Time 1h5m

Yield 24

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 95.5 calories, Carbohydrate 10.1 g, Cholesterol 23.3 mg, Fat 5.5 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 134 mg, Sugar 2.8 g

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