Gluten FreeThese Flourless Honey Oat Ricotta Muffins are easy to make for a healthy breakfast or snack! A Gluten-free Ricotta Muffins recipe that’s honey sweetened and rich in protein, fiber, and calcium. Flourless baking made quick and simple. YUM!
I know I mention this a lot, but I think it’s time for a refresher. I just want to let you know that I have wildly talented friends. Friends that can take real food ingredients and make something simple yet extravagant, super tasty, and easy to make. These friends, also make pretty amazing cookbooks.
Today I get the privilege of sharing my good friend Amanda’s (aka Running with Spoons) new Easy Flourless Baking Cookbook. Oh my goodness, these recipes are so beautifully delicious! Not to mention, healthy and easy to make. In fact, I had the hardest time trying to figure out which one to make first. I sat there gawking over all the muffins and mug cakes and cookies and so on and so on. All flourless, oh incredible looking.
But the flourless recipe that caught my eye the most was the honey oat ricotta muffins. I rarely (if ever) bake with ricotta. But gosh darn it’s one of those dairy cheeses’ that I’ve missed! I love ricotta and the fact that it’s extra rich in protein and calcium . You see, we are picky about what dairy we consume. I should rephrase that. We are particular about the dairy products we eat. Mainly because of the source of dairy and ease of digestion. But ricotta is up there along with my love for Icelandic yogurt. DELICIOUS and great for BAKING (pancakes/bread, etc) ! Plus I found a good pasture raised organic ricotta source. Oh and thanks to Amanda for informing me that Ricotta is not actually a cheese since it’s made from the whey leftover from making other cheese. Fun Fact Friday for ya!
I did my best to try to take the same snap shot of her in the cookbook. Um, no. Her picture is way better! But you must check out her cookbook in order to see it. Hehe!
Anyways…
Main point being —> I thought these honey ricotta muffins would be wonderful for Mother’s Day brunch table. Plus they make for a handy breakfast to go. Truly truly love them. This flavor, I was amazing. But then again what recipe of Amanda’s is not amazing. You guys are book, I really really really think you need to check this out. Worked so hard to get all this done and it shows. A ton of amazing recipes that I just want to spend all day making. I cannot wait to the holidays were not actually bake a ton and give them away to friends and family. Healthy flourless muffins, and cakes, and cookies, and treats galore.
Without further ado, I just want to point you in that direction,. Go to Running with Spoons, or Amazon, and check out this flourless baking recipe cookbook. You will be so happy you did. And when you buy it, make her chocolate swirl banana muffins and send them to me. OK?
Let’s get these honey ricotta oat muffins whipped up and into your kitchen asap . The recipe is super simple to make and, like I mentioned before, an awesome flourless muffin recipe for brunch or any gathering.
We used Bob’s Red Mills gluten-free oats for the batter. Certified gluten-free, heck yeah. Then just added a few other healthy simple ingredients. Honey, Ricotta, Flaxseed, egg, and I added a pinch of cinnamon for my personal taste preferences (do it!).
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Flourless Honey Oat Ricotta Muffins {Gluten-Free}
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
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Pin RecipeDescription
Flourless Honey Oat Ricotta Muffins are easy to make for a healthy breakfast or snack!
Ingredients
- 2 cups (160 g) gluten free rolled oats (quick or old-fashioned), divided
- 2 tbsp (14 g) ground flaxseed
- 2 tsp (8 g) baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 large eggs
- 1/4 cup (64 g) almond butter
- 1/2 cup (170 g) honey
- 1 tsp vanilla extract
- 3/4 cup (165 g) organic ricotta cheese (regular or light)
Instructions
- Preheat your oven to 350F (177C) and prepare a muffin pan by lining with parchment paper liners. Set aside
- Add 1 1/2 cups (121 g) oats, ground flaxseed, baking powder, baking soda and cinnamon to a high-speed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
- Add all of the remaining ingredients, except for the ricotta and remaining 1/2 cup (40 g) rolled oats and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, as necessary.
- Transfer the batter to a medium-sized mixing bowl and fold in the ricotta cheese and remaining oats, mixing well to ensure that everything becomes fully incorporated.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. I sprinkled some raw oats on top, but that is optional.
- Bake for 15-17 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
Notes
- For gluten-free oats we use Bob’s Red Mill.
- Category: breakfast, snack
- Cuisine: American
Keywords: ricotta muffins, flourless muffins, gluten free, healthy breakfasts, healthy snacks, kid friendly
Have you tried flourless baking yet? If not, Amanda has you covered. No really, she’s amazing. I think you all know this by now.
Now get thee some ricotta muffins ya’ll!
Cheers ya’ll!
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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jen says
May 12, 2017 at 6:33 AMThis is the perfect use for that 1/2 empty container of ricotta I always have sitting in my fridge and never finish off in time!
Lindsay Cotter says
May 12, 2017 at 6:43 AMThat’s exactly what I did! Haha
Patricia Coucoules says
May 16, 2017 at 1:40 PMThey look absolutely delicious! Is the amount of sugar correct? That seems really high.
Cotter Crunch says
May 16, 2017 at 7:16 PMIt should be aliens that much. But I included a drizzle of honey on top. If that makes sense? You can easily use less if needed. No prob!
Cotter Crunch says
May 16, 2017 at 7:17 PMHaha I mean around that much. Not alien
Shashi at Savory Spin says
May 12, 2017 at 7:06 AMI so love Amanda’s flourless creations and what a fantastic one you chose to share, Lindsay! I have her book sitting on my bookshelf – I need to crack it open now that post conference frenzy has calmed down! 🙂
Was awesome meeting ya – hope ya have a wonderful weekend!
Cotter Crunch says
May 12, 2017 at 7:29 AMit was a JOY meeting you and your daughter! come back! I’ll make muffins!
Emily says
May 12, 2017 at 9:37 AMI absolutely love Amanda’s flourless muffin recipes; they are so easy and always so fluffy and good. 🙂 These look like no exception to that; ricotta is such a soft delicious moist addition.
Cotter Crunch says
May 13, 2017 at 7:12 AMaren’t they? I am so impressed!! She did awesome!
Laura @ Sprint 2 the Table says
May 12, 2017 at 11:41 AMI love Spoons! I keep seeing her book everywhere… time to order it! I love cooking with ricotta, Greek yogurt, and cottage cheese. They make baked goods to fluffy and moist!
Cotter Crunch says
May 13, 2017 at 7:09 AMshe did an awesome job! really. I was super impressed. and yea, ricotta rocks. I can actually digest it this way! haha
Jody - Fit at 59 says
May 12, 2017 at 6:00 PMHOly yumminess!!!!!!!!!!!!!!!!!!!!! Those look so delish!!!!!!!!!!!!!!!!!!
Cotter Crunch says
May 13, 2017 at 7:14 AMyep. She did awesome! Spoons is a great baker. Now come get some! mmm k?
Viktor says
May 13, 2017 at 10:24 AMYummmy, healthy, easy, you rock, my little girl just looves this!
Cotter Crunch says
May 14, 2017 at 7:44 AMoh yay! so glad
Meghan@CleanEatsFastFeets says
May 16, 2017 at 2:49 PMI’ve made at least four, maybe five of the muffins from Amanda’s cookbook. I’m a big fan. The kid loves them too.
Whitney says
May 16, 2017 at 7:06 PMWould it be ok to sub ricotta cheese with greek yogurt? i live in Thailand and ricotta cheese is very expensive here.
Cotter Crunch says
May 16, 2017 at 7:18 PMSure! I think Greek yogurt would be great. Just different texture but still tasty
Kristy from Southern In Law says
May 17, 2017 at 1:18 AMRicotta is one of my favourite favourite ingredients so I HAVE to try these! Yum!
Cotter Crunch says
May 17, 2017 at 8:56 AMmine too! and so underated
Amy says
June 17, 2017 at 11:10 AMI think the labeling for the ingredients in the initial recipe: photo on Pinterest is annoying. I.e. Condiments! Otherwise these are baking now I decided to not add the honey but just serve it with the muffins to reduce sugar content.
Cotter Crunch says
June 17, 2017 at 2:44 PMoh so sorry about that. PInterest does make it confusing!
google says
August 21, 2017 at 4:29 AMGoogle is google
Shirley says
March 18, 2018 at 11:16 AMAs I read it, the recipe says in 2 different places, to add the remaining oats. I expect it does not really matter where to add; surprised no comment on this.
Cotter Crunch says
March 18, 2018 at 11:25 AMThank you for that update! I will correct this ASAP. I transferred recipe plugins so I think we few lines were posted twice. 🤦♀️
Heather says
August 23, 2018 at 8:35 AMHI! Just want to verify when the additional oats are to be added? Point 3 states to add all the remaining ingredients except the ricotta and remaining 1/2 cup of oats but I don’t see where the oats are added further down in the instructions. (I mixed them in before filling the muffin cups. The muffins were tasty but could have used a schmeer of something. I’m thinking pumpkin butter… YUM!) Thanks for sharing this recipe!! The cookbook is now on my wishlist. 🙂
Lindsay Cotter says
August 23, 2018 at 1:32 PMOh so the 1 1/2 c oats are first to be grounded up. I can correct that statement to make it more clear. Does that help?
Heather says
August 24, 2018 at 10:25 AM*grins* I’m good with the 1-1/2 cup ground oats (and other dry ingredients) in step 2. Step 3 states to add all the remaining ingredients, except for the ricotta and remaining 1/2 cup oats. I just can’t find where in the recipe the remaining 1/2 oats is supposed to be added. Are they supposed to be folded in with the ricotta in step 4?
I just had a moment of ‘wha?!?’ and then tossed mixed the remaining 1/2 cup in when I added the ricotta. So far, it’s worked! These are delicious! Just thought someone else might have the same reaction.
Lindsay Cotter says
August 24, 2018 at 10:57 AMAhhh i see, yes, you mix them in and add a little on top if you’d like. I will clarify ASAP ! thank you
Liza says
March 26, 2018 at 7:59 AMHi)it’s a great recipe
Can I sub almond butter with olive oil?
Bcs have’t got Almond butter
Lindsay Cotter says
March 26, 2018 at 11:20 AMHmmm, I’m not sure that will work. But you could totally try! Do you have peanut butter?
Liza says
March 26, 2018 at 3:17 PMYes,I have)
Should I use it?
Lindsay Cotter says
March 26, 2018 at 3:45 PMya, go for it! Should work well. Just make sure it’s creamy. I used PB in my flourless cupcakes here. https://www.cottercrunch.com/flourless-peanut-butter-churro-cupcakes/
anna kapetanakos says
July 17, 2018 at 9:30 PMcan i use dates instead of honey?
★★★★★
Lindsay Cotter says
July 18, 2018 at 9:44 AMyou could try soaking the dates then blending and mixing them in. Like a date paste