Grain-Free Apricot Ricotta Muffins are a brilliant way of using up leftover ricotta and a fabulous treat for breakfast or snack.
Prep Time: 10 minutesmins
Cook Time: 25 minutesmins
Total Time: 35 minutesmins
Ingredients
4eggs
1/3cuphoney
2teaspoonspure vanilla extract
6tablespoonscoconut oil
1cupricotta cheese*
Zest of 1 lemon
2teaspoonslemon juice
¾cupcoconut flour
3tablespoonstapioca flour
1/2tspsalt
1teaspoonbaking soda
1cupfresh apricotschopped
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.