Pumpkin Spinach Toddler Muffins – Delicious and Nutritious!
Finding snacks that are both healthy and appealing to toddlers can be a daunting task. Look no further! These Pumpkin Spinach Toddler Muffins are packed with nutrition and flavor. The combination of pumpkin, spinach, and gentle spices makes them not only nutritious but also delicious. These muffins are a perfect finger food for little ones and serve as a wholesome snack or meal for independent eaters.
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The Best Pumpkin Spinach Toddler Muffins
What’s not to love about these muffins? They’re sanity-saving, nutritious, and super easy to make! Crafted with care, they incorporate the earthy sweetness of pumpkin, the vibrant nutrition of spinach, and the wholesome goodness of oats. Let’s explore how you can create these tasty delights in your own kitchen!
Notes on Ingredients
Canned Pumpkin
- Provides natural sweetness and moisture to the muffins.
- Packed with vitamins A and C, great for little growing bodies.
Olive Oil
- A healthy fat that helps to bind the ingredients together.
- Can be substituted with applesauce for a lighter version.
Maple Syrup
- Adds a hint of sweetness without overwhelming the flavor.
- Opt for pure maple syrup for the best taste.
Whole Wheat Flour & Rolled Oats
- Offers a hearty texture and additional fiber.
- Rice flour can be a gluten-free substitute.
Frozen Spinach
- A sneaky way to include greens in your toddler’s diet.
- Be sure to thaw and drain before using.
Gentle Spices (Cinnamon and Nutmeg)
- Adds warmth and depth of flavor that toddlers will love.
- You can adjust the amount according to your preference.
How to Make Pumpkin Spinach Toddler Muffins
- Preheat the Oven
- Begin by preheating your oven to 350 degrees F (175 degrees C) and line two 12-cup muffin tins with paper liners.
- Mix the Wet Ingredients
- In a large bowl, combine 2 cups of canned pumpkin, ½ cup of olive oil, ¼ cup of maple syrup, and 3 large eggs. Stir until well combined.
- Prepare the Dry Ingredients
- In a separate bowl, mix 1 cup of whole wheat flour, 1 cup of rolled oats, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg.
- Combine and Add Spinach
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in ½ cup of thawed and drained spinach.
- Spoon the Batter
- Evenly distribute the batter into the prepared muffin tins, filling each cup about 2/3 full.
- Bake
- Place the muffin tins in the preheated oven and bake for about 20 minutes. The tops should spring back when lightly pressed.
- Cool and Serve
- Let the muffins cool for 10 minutes in the tins before transferring them to a wire rack. Allow them to cool to room temperature before serving.
How to Serve Pumpkin Spinach Toddler Muffins
These muffins are incredibly versatile. Serve them as a nutritious breakfast, a delightful snack, or even a quick lunch option. Pair them with a glass of milk or a serving of yogurt to make it a complete meal. They’re perfect for lunchboxes or picnics, as they travel well and are mess-free!
How to Store Pumpkin Spinach Toddler Muffins
Refrigeration:
- Store in an airtight container in the fridge for up to 5 days to keep them fresh.
Freezing:
- These muffins freeze beautifully. Place them in a zip-lock bag or airtight container, and they’ll last for up to 3 months. To serve, simply thaw at room temperature or warm them up slightly in the oven.
FAQs About Pumpkin Spinach Toddler Muffins
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach works well too. Just chop it finely and sauté it lightly before adding it to the batter.
How can I make these muffins gluten-free?
You can replace whole wheat flour with rice flour or any gluten-free flour blend of your choice.
Are there other vegetables I can include?
Yes, grated carrots or zucchini can be added for extra nutrition and flavor.
What age group are these muffins suitable for?
These muffins are suitable for toddlers aged 9 months and above. Always check with your pediatrician if you’re introducing new foods to very young children.
The Best Pumpkin Spinach Toddler Muffins
Ingredients
- 2 cups canned pumpkin
- ½ cup olive oil
- ¼ cup maple syrup
- 3 large eggs
- 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 before serving.
