Name: Pumpkin Spinach Toddler Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Canned pumpkin - 2 cups; Olive oil - ½ cup; Maple syrup - ¼ cup; Eggs - 3 large; Whole wheat flour - 1 cup; Rolled oats - 1 cup; Baking powder - 1 teaspoon; Baking soda - 1 teaspoon; Ground cinnamon - ½ teaspoon; Ground nutmeg - ½ teaspoon; Frozen spinach, thawed and drained - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Spinach Toddler Muffins

1. Canned pumpkin - 2 cups

2. Olive oil - ½ cup

3. Maple syrup - ¼ cup

4. Eggs - 3 large

5. Whole wheat flour - 1 cup

6. Rolled oats - 1 cup

7. Baking powder - 1 teaspoon

8. Baking soda - 1 teaspoon

9. Ground cinnamon - ½ teaspoon

10. Ground nutmeg - ½ teaspoon

11. Frozen spinach, thawed and drained - ½ cup

How to cook deliciously - Pumpkin Spinach Toddler Muffins

1. Stage

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

2. Stage

Combine pumpkin, oil, maple syrup, and eggs in a large bowl; mix until thoroughly combined.

3. Stage

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

4. Stage

Spoon batter into the prepared muffin tins, filling the cups 2/3 full.

5. Stage

Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool for 10 minutes before removing from the tins. Let cool to room temperature before serving.