Rating: 4.63 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
15 mins
cook:
20 mins
additional:
30 mins
total:
65 mins
Servings:
24
Yield:
24 muffins
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Ingredients

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

Directions

Instructions Checklist
  • 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.

Cook's Notes:

Substitute rice flour for the whole wheat flour if desired.

Substitute applesauce for the olive oil if desired.

Nutrition Facts

96 calories; protein 2.3g; carbohydrates 10.1g; fat 5.5g; cholesterol 23.3mg; sodium 134mg. Full Nutrition
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Reviews (9)

8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/26/2020
These are great muffins--I'm surprised at just how much I liked them! I was worried the spinach would give them an off taste; but it really doesn't at all. I used 1 cup of fresh spinach that I roughly chopped in place of the frozen spinach. I also upped the amount of spices, because I really enjoy a strong spice flavor--so I used 1 1/2 tsps cinnamon, 1/2 tsp nutmeg, plus the addition of 1/4 tsp cloves and 1/4 allspice. To up the flavor even a bit more, I added 1 1/2 tsps vanilla extract and 1/4 tsp salt. They were perfect! I really like that they aren't super sweet, but still really flavorful. This only made 15 muffins for me, and that was with filling the muffin cups pretty full. I think stretching it to 24 standard size muffins would make pretty small muffins. Next time, I'm going to try mixing in some raisins and walnuts to make these over-the-top delicious! Thank you for the recipe--I'll be making these again! Read More
(1)
Rating: 5 stars
09/24/2018
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;) Read More
Rating: 3 stars
08/29/2020
I made this recipe for the neighbors toddler. She ate it with almond butter but not without. I used A/P flour, 1 c. of chopped fresh spinach. I added additional spices including 1/4 tsp. allspice, 1/4 tsp. cloves, 1/4 tsp ginger, 1/4 tsp. nutmeg, 1/4 tsp. salt and 1/2 c. raisins. If I were to make it again I would double the spices and add a couple of Tablespoons of brown sugar. This is a good base for pumpkin muffins. Read More
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Rating: 5 stars
08/26/2020
My toddler son loves these! I bake pumpkin and then mash as canned pumpkin is not really a thing is Australia.. Also not as healthy but I have used white flour sometimes. They always turn out great ?? Read More
Rating: 5 stars
11/19/2017
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 added more spinach and they were tasty but a bit too wet even though I extracted as much water as I did the first time. Next time I'll probably only loosely pack a cup's worth of spinach. I'll also cook these 25-30 mins. Finally they remain pretty dense so you can get away with filling the cups more than 2/3 of the way. My 15 mo. old twins couldn't get enough of these and I liked them as well. Read More
Rating: 5 stars
05/03/2020
Very good. I substituted fresh spinach using approximately double, added pumpkin pie spice, increased other spices a bit until batter smelled spicy. Used reg sugar instead of maple syrup a bit more than called for in recipe. Turned out so well first time my family wanted it again! Nutritious and tastey. Read More
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Rating: 4 stars
08/06/2020
There are lots of things to like about these muffins, like all the fiber and great nutritional value, but I found the 1/2 cup spinach to give a slightly bitter taste. I added 1/2 cup of softened raisins, which added a little sweetness, and I used avocado oil, another healthy fat, which has a neutral flavor. I think adults might enjoy the addition of some chopped walnuts, too. Thanks for sharing. Read More
Rating: 5 stars
08/02/2020
Very good and forgiving recipe. I used regular AP flour and 1 cup chopped fresh spinach. I think these would benefit by adding chopped nuts, craisins or raisins. Thanks for sharing your recipe. Read More