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Honey Ricotta Muffins Recipe

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These Honey Ricotta Muffins are a delightful gluten-free treat combining the natural sweetness of honey with creamy ricotta cheese and wholesome oat flour. Light, moist, and topped with a crumbly oat and cinnamon mixture, they make the perfect breakfast or snack option that’s both nutritious and flavorful.

Ingredients

Main Ingredients

  • 1 ½ cups (160 g) gluten-free oat flour or 2 cups gluten-free rolled oats
  • 2 Tablespoons (14 g) ground flaxseed
  • 2 teaspoons (8 g) baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup (64 g) smooth almond butter
  • ½ cup (170 g) honey
  • 2 large eggs
  • 1 teaspoon vanilla paste
  • 2/3 cup (165 g) organic ricotta cheese (full fat works best)

Topping

  • ½–¾ cup gluten-free rolled oats
  • 2 Tablespoons coconut sugar
  • 1 Tablespoon gluten-free oat flour
  • ½ teaspoon cinnamon
  • 2 Tablespoons melted butter

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease or line a standard 12-cup muffin tin to prepare for baking.
  2. Make oat flour (if needed): If using rolled oats instead of oat flour, blend or process them in a high-speed blender or food processor for about 45 seconds until they reach a fine flour consistency. Transfer this to a large mixing bowl.
  3. Mix dry ingredients: To the oat flour, add ground flaxseed, baking powder, baking soda, cinnamon, and salt. Stir everything together until well combined.
  4. Combine wet ingredients: In a separate large bowl, whisk almond butter, honey, eggs, and vanilla paste together until the mixture is smooth and homogeneous.
  5. Fold wet and dry ingredients: Gradually add the dry mixture into the wet ingredients, mixing gently just until combined to avoid overmixing. Then fold in the ricotta cheese thoroughly.
  6. Fill muffin tin: Spoon the batter evenly into the prepared muffin tin cups.
  7. Prepare topping: In a small bowl, mix together the oats, coconut sugar, oat flour, and cinnamon. Stir in the melted butter until the mixture resembles crumbly topping. Sprinkle this evenly over each muffin batter in the tin.
  8. Bake muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. For muffins without the topping, start checking at 16 minutes.
  9. Cool muffins: Allow the muffins to cool in the pan for 10 minutes before transferring each to a wire rack to cool completely.
  10. Store properly: Once cooled, store the muffins in an airtight container at room temperature for up to 5 days or freeze for up to 3 months for longer freshness.

Notes

  • Using full-fat ricotta cheese yields the best moisture and texture in these muffins.
  • Be careful not to overmix the batter once combining wet and dry ingredients to keep the muffins tender.
  • You can substitute the almond butter with any other nut or seed butter if preferred.
  • To ensure a gluten-free outcome, confirm that all ingredients (especially oats and baking powders) are certified gluten-free.
  • The crumbly topping is optional but adds a wonderful texture contrast and sweetness.
  • These muffins freeze well; thaw at room temperature or warm slightly before serving.

Find it online: https://recipeplenty.com/honey-ricotta-muffins-recipe/