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Grain-Free Apricot Ricotta Muffins made with coconut flour and honey - refined sugar-free and healthy! | theroastedroot.net #dessert #breakfast #glutenfree #recipe
Grain-Free Apricot Ricotta Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 9 to 12 muffins
Author: Julia
  1. Preheat the oven to 350 degrees F and lightly oil a 12-hole muffin tray
  2. Add all of the ingredients for the muffins to a blender, except for the chopped apricots. Blend until well-combined. Note: the batter will be very thick and somewhat crumbly - this is normal.
  3. Fold the chopped apricots into the muffin batter and scoop it into the muffin holes, patting it down gently, and filling each hole 2/3 to 3/4 of the way up.
  4. Bake on the center rack of the oven for 22 to 24 minutes, until muffins test clean when poked with a toothpick.
  5. Allow muffins to cool at least 20 minutes before running a knife along the edges of the muffin holes to release the muffins. Serve with ricotta cheese and fresh apricots and a drizzle of honey.
Recipe Notes

*I used part skim ricotta - you can also use whole milk ricotta.