Are you craving a mouthwatering breakfast that's both deliciously indulgent and surprisingly healthy? Prepare to be amazed by these Flourless Honey Oat Ricotta Muffins that will revolutionize your morning routine! Packed with protein, naturally sweetened, and gluten-free, these muffins are about to become your new obsession. Imagine biting into a soft, tender muffin that's so nutritious, you'll feel like you're cheating on your diet - but you're not!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Gluten-Free
Serves: 12 muffins
Ingredients
- 2 cups rolled oats
- 1 cup ricotta cheese
- 1/2 cup honey
- 3 eggs
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a food processor or blender, pulse the rolled oats until they become a fine, flour-like consistency. This helps create a smoother texture for the muffins.
- In a large mixing bowl, combine the ground oats, baking soda, and salt. Whisk together to ensure even distribution of the dry ingredients.
- In a separate bowl, beat the eggs until well combined. Add the ricotta cheese, honey, and vanilla extract. Whisk thoroughly until the mixture is smooth and all ingredients are fully incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined. Be careful not to overmix, as this can make the muffins tough.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. This allows room for the muffins to rise during baking.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
Tips
- For the smoothest texture, pulse your oats thoroughly in a food processor until they resemble a fine flour-like consistency.
- Don't overmix the batter - mix just until ingredients are combined to keep the muffins light and tender.
- Use room temperature eggs and ricotta for better ingredient integration.
- Check muffins a few minutes before the recommended baking time, as oven temperatures can vary.
- For extra flavor, consider adding a sprinkle of cinnamon or a handful of chopped nuts to the batter.
- Let muffins cool slightly in the tin before transferring to prevent them from falling apart.
- These muffins freeze beautifully - store in an airtight container for up to a month for a quick breakfast option.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 17g
Protein: 5g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 55mg
