Description
Enjoy these moist and tender honey ricotta muffins, featuring a protein-rich ricotta base sweetened naturally with honey. These gluten-free muffins are topped with a delightful oat crumb, making them perfect for a wholesome breakfast or satisfying snack.
Ingredients
Dry 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
Wet Ingredients
- ¼ cup (64 g) smooth almond butter
- ½ cup (170 g) honey
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup (165 g) organic ricotta cheese (full fat works best)
Optional Crumble 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
- Prepare Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and grease or line a standard 12-cup muffin tin to prevent sticking. Set the tin aside while you prepare the batter.
- Make Oat Flour: If using rolled oats instead of oat flour, place them in a high-speed blender or food processor and blend for about 45 seconds until they reach a fine, flour-like consistency. Transfer the oat flour to a large mixing bowl.
- Combine Dry Ingredients: To the oat flour, add ground flaxseed, baking powder, baking soda, ground cinnamon, and salt. Stir well to evenly distribute all dry components.
- Mix Wet Ingredients: In a separate large bowl, whisk together the smooth almond butter, honey, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the muffins light and tender. Then fold in the ricotta cheese thoroughly until incorporated.
- Fill Muffin Tin: Evenly spoon and distribute the batter into the prepared muffin tin cups, filling each about three-quarters full for best rise.
- Prepare Crumble Topping: In a small bowl, mix the gluten-free rolled oats, coconut sugar, gluten-free oat flour, and cinnamon. Stir in the melted butter until the mixture resembles coarse crumbs. Sprinkle this topping evenly over each muffin filled cup.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean. If skipping the topping, start checking at 16 minutes.
- Cool Muffins: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
- Store Muffins: Once fully cooled, store muffins in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months for longer storage.
Notes
- Using full-fat ricotta cheese yields the best texture and flavor.
- Ensure not to overmix the batter to keep muffins tender and fluffy.
- The crumble topping is optional but adds a delicious crunchy texture.
- Gluten-free oats and oat flour must be certified gluten-free to maintain gluten-free status.
- These muffins can be frozen; thaw at room temperature before serving.
- Substitute almond butter with another nut or seed butter if preferred, but note flavor differences.
- Check muffins a few minutes early as baking times may vary between ovens.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American