Easy & Healthy Pumpkin Spinach Muffins for Toddlers

Ingredients

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

Instructions

1. Preheat your oven to 350°F (175°C). Prepare two 12-cup muffin tins by lining them with paper liners or spraying with non-stick cooking spray.
2. In a large mixing bowl, combine the pumpkin purée, eggs, oil, and maple syrup. Whisk until well combined.
3. In a separate bowl, whisk together the flour, oats, baking powder, baking soda, ground cinnamon, and ground nutmeg until thoroughly mixed. Gently fold the dry ingredients into the wet pumpkin mixture. Stir in the spinach until evenly distributed throughout the batter.
4. Evenly divide the batter among the prepared muffin cups, filling each about ⅔ full to allow for rising.
5. Bake in the preheated oven until the tops of the muffins spring back when lightly touched, approximately 20 minutes. Let the muffins cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 96 kcal
• Fat Content: 6 g
• Fiber Content: 2 g
• Sugar Content: 3 g
• Sodium Content: 134 mg
• Protein Content: 2 g
• Cholesterol Content: 23 mg
• Carbohydrate Content: 10 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g