Pumpkin Spinach Toddler Muffins recipe
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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
Nutrition Info
- 95.5 caloriescarbohydrate: 10.1 gcholesterol: 23.3 mgfat: 5.5 gfiber: 1.7 gprotein: 2.3 gsaturatedFat: 0.9 gservingSize: -sodium: 134 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Spinach Toddler Muffins
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins or line with paper liners.
Combine pumpkin, eggs, olive oil, and maple syrup together in a large bowl, mix thoroughly.
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.
Spoon batter into the prepared muffin tins, filling the cups 2/3 full.
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.