How long do ricotta cheese muffins last?

Stored cooled muffins in an airtight container, leftover muffins will stay fresh at room temperature for up to 5 days.

Can I freeze these gluten-free ricotta muffins?

Yes! Allow your leftover ricotta cheese muffins to cool completely. Then, wrap them individually with plastic wrap, transfer them to a sealable bag, and freeze them for up to 3 months. Thaw in the fridge or at room temperature to serve.

How should I serve these muffins?

These muffins are delicious on their own! However, you can also swerve them topped with butter or powdered sugar. Or, for a healthier option, slice the muffins in half and spread a smidge of almond butter on each side then top with sliced banana. This makes for a quick nourishing breakfast or snack.

Honey Ricotta Muffins with Crumb Topping

Description

Skip store bought options, and make these honey ricotta muffins with oat crumb topping for a protein-rich, honey-sweetened, gluten-free breakfast or snack!

Ingredients

Units Scale

Dry Ingredients

1 1/2 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
1/4 teaspoon salt

Wet Ingredients

1/4 cup (64 g) smooth almond butter
1/2 cup (170 g) honey
2 large eggs
1 teaspoon vanilla extract
2/3 cup (165 g) organic ricotta cheese (full fat works best)

Optional Crumble Topping

1/2-3/4 cup gluten-free rolled oats
2 Tablespoons coconut sugar
1 Tablespoon gluten-free oat flour
1/2 teaspoon cinnamon
2 Tablespoons melted butter

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Instructions

Preheat the oven to 350°F (175°C) and grease or line a standard 12-cup muffin tin. Set aside.
If using rolled oats, blend or process them in a high-speed blender or food processor for about 45 seconds until they reach a fine flour consistency. Transfer to a large mixing bowl.
Add the flax meal, baking powder, baking soda, cinnamon, and salt to the oat flour. Mix to combine.
In a separate large mixing bowl, whisk together the almond butter, honey, eggs, and vanilla until smooth.
Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the ricotta cheese, mixing well to ensure that everything becomes fully incorporated.
Evenly distribute the muffin batter into the prepared muffin tin.
In a small bowl, combine the oats, coconut sugar, oat flour, and cinnamon. Stir in the melted butter until the mixture resembles crumbs. Sprinkle the topping evenly over the batter in each muffin cup.
Bake the muffins for 18–22 minutes, or until a toothpick inserted into the center comes out clean. If not using the topping, check for doneness at 16 minutes.
Let the muffins cool in the pan for 10 minutes, then transfer each muffin to a wire rack to cool completely.
Once cooled, transfer to an airtight container and store at room temperature for up to 5 days or freeze for up to 3 months.

Notes

This recipe was updated and adapted from my friend Amanda’s cookbook Easy Flourless Baking.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 muffin with crumb topping
Calories: 209
Sugar: 14.1 g
Sodium: 186.1 mg
Fat: 8.2 g
Saturated Fat: 2.4 g
Carbohydrates: 28.5 g
Fiber: 2.5 g
Protein: 6.6 g
Cholesterol: 39.1 mg