Pumpkin Spinach Toddler Muffins
Description
This easy pumpkin spinach toddler muffin recipe, made with canned pumpkin, spinach, oats, and spices, is the perfect finger food or snack for everyone.
Ingredients
•
2 cups canned pumpkin
•
3 large eggs
•
1/2 cup olive oil
•
1/4 cup maple syrup
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1 cup whole wheat flour
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1 cup rolled oats
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 cup frozen spinach, thawed and drained
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2
Combine pumpkin purée, eggs, oil, and maple syrup in a bowl.
3
Whisk flour, oats, baking powder, baking soda, ground cinnamon, and ground nutmeg together in a bowl until evenly blended; stir into pumpkin mixture. Stir in spinach until evenly dispersed throughout batter.
4
Divide batter among the prepared muffin cups, filling each ⅔ full.
5
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes, then transfer muffins to a wire rack to cool completely.