Ingredients
24
24 servings
- •2 cups canned pumpkin
- •0.5 cup olive oil
- •0.25 cup maple syrup
- •3 large eggs
- •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
- 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.
Nutritional Facts
Per 24 servings
- Calories: 96
- Carbohydrate: 10g
- Fat: 6g
- Fiber: 2g
- Protein: 2g
- Sugar: 3g
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