Description

Moist, kid-friendly savory muffins made with pumpkin, spinach, and Greek yogurt for extra protein. Perfect for lunch boxes, snacks, or quick breakfasts, and they freeze well.

Ingredients

Scale

1 1/2 cups whole wheat flour (180 g)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1/2 tsp ground cinnamon (optional)

1 cup pumpkin puree

3/4 cup plain Greek yogurt

2 large eggs

1/4 cup extra-virgin olive oil

1 heaping cup fresh spinach, lightly steamed and finely chopped or blended

1/2 cup shredded mild cheddar (optional)

Instructions

1. Heat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.

2. Steam spinach 1–2 minutes; squeeze out moisture. Finely chop or blend with a little yogurt.

3. Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.

4. In another bowl, whisk pumpkin, Greek yogurt, eggs, and olive oil until smooth. Stir in spinach.

5. Fold dry ingredients into wet just until combined; do not overmix. Stir in cheese if using.

6. Divide batter among muffin cups, about 3/4 full each.

7. Bake 18–22 minutes, until tops spring back and a toothpick comes out clean.

8. Cool 5 minutes in pan, then transfer to a rack. Serve warm or at room temperature.

9. Store airtight 2–3 days at room temp or 1 week refrigerated; freeze up to 3 months.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Calories: 135 kcal
Sodium: 190 mg
Fat: 7 g
Carbohydrates: 13 g
Protein: 6 g