Description
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.
Ingredients
- 2 cups canned pumpkin
- 3 eggs
- ½ cup olive oil
- ¼ cup maple syrup
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup frozen spinach, thawed and drained
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine pumpkin
- oil
- maple syrup
- and eggs in a large bowl; mix until thoroughly combined.
- 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.
- Spoon batter into the prepared muffin tins
- filling the cups 2/3 full.
- 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
- about 20 minutes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hr 5 mins
Servings: 24