Pumpkin Ricotta Muffins with Spinach & Kale-toddler approved!

Hey there!

In my never-ending quest to feed my 15-month-old variety, I decided to make some pumpkin muffins for her mixed with ricotta cheese and then realized I could get away with adding some greens in there too! These are pretty easy and really healthy! Sugar is not an ingredient in these muffins. So here is how I made them:

Dry ingredients:

2 cups whole wheat flour

1 tsp salt

1 tsp baking soda

1/2 tsp black pepper

 

Wet ingredients:

1 cup whole milk ricotta cheese

1 cup pure pumpkin puree

3 eggs

1/4 cup olive oil

Blend all of the wet ingredients together in a blender then add them to the mixed dry ingredients in a large bowl. Pre-heat oven to 360 degrees

Chop up 1 to 2 cups of fresh spinach and or kale leaves and fold that in at the end

Pour mixture into to baking tin (they will rise a bit)

Bake for 20 min or a few more if needed once you check them with the clean toothpick test

I have been topping them split in half with plain Greek yogurt and sharing them with Charlotte for breakfast or snack time. She is into them! Freeze some or keep in an airtight container for 2 to 3 days at room temp.

Enjoy!

xo-Adrienne

 

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