Pumpkin Spinach Toddler Muffins

Pumpkin Spinach Toddler Muffins
Special Recipe : Pumpkin Spinach Toddler Muffins

Summary

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.

Servings 0}

Integrated

  • 2 cups canned pumpkin
  • 3 large eggs eggs
  • 1/2 cup olive oil
  • 1/4 cup maple syrup
  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup frozen spinach, thawed and drained

Directions

  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.

Per Serving:

  • 95.5 calories
  • protein 2.3g 5% DV
  • carbohydrates 10.1g 3% DV
  • fat 5.5g 9% DV
  • cholesterol 23.3mg 8% DV
  • sodium 134mg 5% DV.

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