With strawberries and apples for natural sweetness, lime, and ginger for a little zing, this vegetable juice recipe creates a nutritious drink. Juice the carrots and tomatoes first if you want to save the pulp, and then strain out the pulp and reserve it for soup. To the pulp, you may quickly create a delicious soup by adding stock, onions, and garlic.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 24 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.
- You can substitute rice flour for whole wheat flour and applesauce for olive oil.
Nutrition Facts
| Calories | 96 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 134 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe for the neighbors toddler. She ate it with almond butter but not without. I used A/P flour, 1 c. of chopped fresh spinach. I added additional spices including 1/4 tsp. allspice, 1/4 tsp. cloves, 1/4 tsp ginger, 1/4 tsp. nutmeg, 1/4 tsp. salt and 1/2 c. raisins. If I were to make it again I would double the spices and add a couple of Tablespoons of brown sugar. This is a good base for pumpkin muffins.
These are great muffins–I’m surprised at just how much I liked them! I was worried the spinach would give them an off taste; but it really doesn’t at all. I used 1 cup of fresh spinach that I roughly chopped in place of the frozen spinach. I also upped the amount of spices, because I really enjoy a strong spice flavor–so I used 1 1/2 tsps cinnamon, 1/2 tsp nutmeg, plus the addition of 1/4 tsp cloves and 1/4 allspice. To up the flavor even a bit more, I added 1 1/2 tsps vanilla extract and 1/4 tsp salt. They were perfect! I really like that they aren’t super sweet, but still really flavorful. This only made 15 muffins for me, and that was with filling the muffin cups pretty full. I think stretching it to 24 standard size muffins would make pretty small muffins. Next time, I’m going to try mixing in some raisins and walnuts to make these over-the-top delicious! Thank you for the recipe–I’ll be making these again!
My toddler son loves these! I bake pumpkin and then mash as canned pumpkin is not really a thing is Australia.. Also not as healthy but I have used white flour sometimes. They always turn out great ??
There are lots of things to like about these muffins, like all the fiber and great nutritional value, but I found the 1/2 cup spinach to give a slightly bitter taste. I added 1/2 cup of softened raisins, which added a little sweetness, and I used avocado oil, another healthy fat, which has a neutral flavor. I think adults might enjoy the addition of some chopped walnuts, too. Thanks for sharing.
Very good and forgiving recipe. I used regular AP flour and 1 cup chopped fresh spinach. I think these would benefit by adding chopped nuts, craisins or raisins. Thanks for sharing your recipe.
Very good. I substituted fresh spinach using approximately double, added pumpkin pie spice, increased other spices a bit until batter smelled spicy. Used reg sugar instead of maple syrup a bit more than called for in recipe. Turned out so well first time my family wanted it again! Nutritious and tastey.
Pretty good! I used broccoli instead of spinach and added some semi sweet chocolate chips and the kids loved them! Next time though I’ll do it without the chips 😉
I’ve made these muffins twice so far, both times using agave nectar instead of maple syrup and adding a 1/2 tsp of allspice. Highly recommend the allspice. The second time I made the recipe, I added more spinach and they were tasty but a bit too wet, even though I extracted as much water as I did the first time. Next time, I’ll probably only loosely pack a cup’s worth of spinach. I’ll also cook these 25-30 mins. Finally, they remain pretty dense so you can get away with filling the cups more than 2/3 of the way. My 15 mo. old twins couldn’t get enough of these and I liked them as well.