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My review
Pumpkin Spinach Toddler Muffins
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AmyGail
"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."
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Ingredients
1 h 5 m servings 95Original recipe yields 24 servings (24 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- Substitute rice flour for the whole wheat flour if desired.
- Substitute applesauce for the olive oil if desired.
Nutrition Facts
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Reviews
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Newest
11/18/2017
I've made these muffins twice so far, both times using agave nectar instead of maple syrup and adding a 1/2 tsp of allspice. Highly recommend the allspice. The second time I made the recipe, I ...
9/24/2018
Pretty good! I used broccoli instead of spinach and added some semi sweet chocolate chips and the kids loved them! Next time though I’ll do it without the chips ;)