Best 2 Pumpkin Spinach Toddler Muffins Recipes
Pumpkin spinach toddler muffins are a delicious and nutritious snack for toddlers that can also be enjoyed by the whole family. They are packed with the goodness of pumpkin and spinach, and are a great way to sneak in some extra vegetables into your toddler's diet. These muffins are soft, moist, and have a slightly sweet taste that toddlers will love. They are also a great way to use up leftover pumpkin puree and spinach, and can be made in just a few simple steps.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Provided by AmyGail
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 10.1 g, Cholesterol 23.3 mg, Fat 5.5 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 134 mg, Sugar 2.8 g
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.
Provided by AmyGail
Categories Pumpkin Bread
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 10.1 g, Cholesterol 23.3 mg, Fat 5.5 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 134 mg, Sugar 2.8 g
Tips:
- Use a food processor to quickly and easily puree the pumpkin and spinach.
- If you don't have a food processor, you can grate the pumpkin and finely chop the spinach.
- Be sure to drain the excess moisture from the pumpkin and spinach before adding them to the muffin batter.
- If you want to make the muffins dairy-free, you can use almond milk or soy milk instead of regular milk.
- You can also add a variety of other ingredients to the muffins, such as raisins, chopped nuts, or chocolate chips.
Conclusion:
Pumpkin spinach toddler muffins are a healthy and delicious snack or breakfast option for your little ones. They're packed with nutrients and are a great way to get your kids to eat their veggies. Plus, they're easy to make and can be stored in the freezer for later.
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