Medium Greek Snack

Pumpkin Spinach Toddler Muffins

Name: Pumpkin Spinach Toddler Muffins
Prep time: 17 min
Cook time: 27 min
Total time: 44 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 cups canned pumpkin; 3 large eggs; 0.5 cups olive oil; 0.25 cups maple syrup; 1 cup whole wheat flour; 1 cup rolled oats; 1 teaspoon baking powder; 1 teaspoon baking soda; 0.5 teaspoons ground cinnamon; 0.5 teaspoons ground nutmeg; 0.5 cups frozen spinach , thawed and drained

Total Time

44 min

17m prep · 27m cook

Servings

4 people

Rating

—

Difficulty

Medium

62 views

Halal Kosher Vegetarian Dairy Free Eggs Bake Breakfast Fried sweet savory umami sugary european greek mediterranean middle eastern region halal kosher healthy_fats plant_based main whole_grains

These sanity-saving, healthy pumpkin spinach toddler muffins are packed full of veggies and gentle spices. They're the perfect finger food for your little one and a nice self-contained meal or snack for a more independent eater.

Ingredients

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

Instructions

1

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2

Mix pumpkin, eggs, oil, and maple syrup in a large bowl until thoroughly combined.
3

Combine flour, oats, baking powder, baking soda, ground cinnamon, and ground nutmeg together in a small bowl until evenly blended. Stir flour mixture into egg mixture. Add spinach and stir until evenly dispersed in batter.
4

Spoon batter into the prepared muffin tins, filling the cups 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. Transfer to a wire rack to cool completely.