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Pumpkin Spinach Toddler Muffins

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 95 cals
Original recipe yields 24 servings (24 muffins)

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Notes:
  • Substitute rice flour for the whole wheat flour if desired.
  • Substitute applesauce for the olive oil if desired.

Nutrition Facts


Per Serving: 95 calories; 5.5 g fat; 10.1 g carbohydrates; 2.3 g protein; 23 mg cholesterol; 134 mg sodium. Full nutrition

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Reviews

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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 ...