These 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!
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!).Print
Flourless Honey Oat Ricotta Muffins are easy to make for a healthy breakfast or snack!
- 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)
- 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.
- For gluten-free oats we use Bob’s Red Mill.
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!