Flourless Honey Oat Ricotta Muffins
Ingredients
-
2
cups
gluten free rolled oats
-
2
tbsp
ground flaxseed
-
2
tsp
baking powder
-
1
tsp
baking soda
-
1
tsp
ground cinnamon
-
2
large
eggs
-
¼
cup
almond butter
-
½
cup
honey
-
1
tsp
vanilla extract
-
¾
cup
organic ricotta cheese
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with parchment paper liners.
- Blend 1½ cups of oats, ground flaxseed, baking powder, baking soda, and cinnamon in a high-speed blender until it resembles fine flour.
- Add the remaining ingredients except for the ricotta and remaining oats, and blend until smooth.
- Transfer the batter to a bowl and fold in the ricotta cheese and remaining oats until well combined.
- Spoon the batter into the muffin cups, filling each about ¾ full.
- Bake for 15-17 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
171
Total fat
7.1g
Total carbohydrates
22.6g
Total protein
5.9g
Sodium
131.8mg
Cholesterol
38.9mg
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