Pumpkin Spinach Toddler Muffins

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.



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins or line with paper liners.

Step: 2

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

Step: 3

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.

Step: 4

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

Step: 5

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.


Per Serving: 96 calories; protein 2.3g; carbohydrates 10.1g; fat 5.5g; cholesterol 23.3mg; sodium 134mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.

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