Pumpkin Spinach Toddler Muffins Recipes

SPINACH CAKE MUFFINS

Steps:

• 1. Preheat oven to 350 F.
• 2. Place the first 6 ingredients in a food processor and puree.3. Place the remaining ingredients in a separate bowl and combine.4. Pour the spinach puree in a large mixing bowl.5. Slowly mix the dry ingredients into the wet until combined.6. Scoop batter into a greased mini or regular muffin tin, filling each cup 2/3 of the way.7. Bake for 12 minutes for mini muffins and 18-20 minutes for regular sized muffins.

PUMPKIN SPINACH TODDLER MUFFINS

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.

FETA PUMPKIN SPINACH SAVOURY MUFFINS

Steps:

• Pre-heat the oven to 175C fan-forced and line a 12-hole muffin tin with liners.
• Combine all the ingredients in a large bowl.
• Divide the batter between the cupcake cakes and bake for 25-30 minutes or until golden.
• Serve warm from the oven or at room temperature.

SWEET SPINACH MUFFINS WITH BANANA

Steps:

• Preheat the oven to 375 degrees F and grease a standard-size muffin tin well with nonstick spray.
• Place all ingredients into a blender except the flour and chocolate chips, if using.
• Blend until very smooth, stopping to scrape down the sides of the bowls as needed. You want the greens to be very finely blended in so the batter is green, as if you were making a smoothie.
• Pulse in the flour just to combine, or stir it in gently.
• Pour batter into the prepared muffin tin, filling each cup about 3/4 cup full. Sprinkle with chocolate chips if using.
• Bake for 18-20 minutes or until firm to the touch and lightly browned around the edges. (You can also check to see if a cake tester inserted into the center comes out cleanly.)
• Remove from the oven and use a paring knife, if needed, to transfer to a wire rack to cool.
• Serve slightly warm, at room temp, or chilled.

SWEET SPINACH MUFFINS

Steps:

• Preheat oven to 350 F, and spray your muffin tin with cooking spray or use silicone muffin cups sprayed with cooking spray.
• To a blender add, milk, raw spinach, banana, honey, egg, vanilla, and melted butter. Blend until completely pureed.
• Combine all dry ingredients.
• You can either add the dry ingredients into the blender with the spinach mixture, or pour the spinach mixture into the dry ingredient bowl. Fold the spinach mixture and dry ingredients together gently until just combined. (Do not over-mix.)
• Scoop the batter into the muffin pan, and bake for 17-20 minutes, or until the muffins bounce back when you touch the top. They should not be browning.
• Remove from the oven and cool on a cooling rack. If you use silicone muffin cups, remove from the cups and place on cooling rack to prevent sweating.

PUMPKIN, FETA AND SPINACH MUFFINS

Steps:

• Preheat oven to 180°C, fan forced.
• Grease a 12-hole muffin tray or use a non-greased silicone tray and set aside.
• In a large bowl, add pumpkin and drizzle with oil, toss to coat.
• Line a baking tray with silicone mat or baking paper, place pumpkin in single layer on tray.
• Bake for 25-30 minutes or until lightly golden.
• Cook spinach following packet directions, drain and squeeze excess moisture out, sit and cool for several minutes.
• In a bowl add eggs, milk, zucchini, feta, cheese, spinach, pumpkin, salt and pepper, mix to combine.
• Sift flour over top of mixture, and gently fold until combined.
• Spoon mixture evenly into muffin tray.
• Bake muffins for 20-25 minutes or until golden and cooked through.
• Rest in tray for 5 minutes before transferring to a wire rack to cool completely, or serve warm.

PUMPKIN SPINACH TODDLER MUFFINS

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.