Grain-Free Apricot Ricotta Muffins
Grain-Free Apricot Ricotta Muffins are a brilliant way of using up leftover ricotta and a fabulous treat for breakfast or snack.
Servings: 9 to 12 muffins
Ingredients
- 4 eggs
- 1/3 cup honey
- 2 teaspoons pure vanilla extract
- 6 tablespoons coconut oil
- 1 cup ricotta cheese*
- Zest of 1 lemon
- 2 teaspoons lemon juice
- ¾ cup coconut flour
- 3 tablespoons tapioca flour
- 1/2 tsp salt
- 1 teaspoon baking soda
- 1 cup fresh apricots chopped
Instructions
- Preheat the oven to 350 degrees F and lightly oil a 12-hole muffin tray
- 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.
- 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.
- Bake on the center rack of the oven for 22 to 24 minutes, until muffins test clean when poked with a toothpick.
- 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.
Notes
*I used part skim ricotta - you can also use whole milk ricotta.
Nutrition
Serving: 1grams