Blueberry Ricotta Muffins
Fluffy gluten-free muffins that are perfect for breakfast or snacks to go!
Servings
7
Prep Time:
15 min.
Bake for:
35 min.
Good For:
Breakfast, Snacks
Introduction
Blueberry Ricotta Muffins
These gluten-free muffins are fluffy with minimum sugar! A lot of times my gluten-free baking uses almond flour which I LOVE which creates a dense, moist texture. This one is light and tastes more like a regular muffin (but without the gluten!). You can add your berry of choice but I love the classic blueberry ricotta combination!
Ingredients
- Coconut flour, 6 tbsp.
- Arrowroot powder, 3 tbsp.
- Baking powder, 1 & 1/2 tsp.
- Salt, 1/2 tsp.
- Eggs, 2
- Melted coconut oil, 3 tbsp.
- Maple syrup, 6 tbsp.
- Lemon juice, 2 tsp.
- Ricotta, 1/2 cup
- Blueberries, a handful
Preheat your oven to 170C.
Mix wet and dry ingredients except for the ricotta and blueberries until creamy.
Add the ricotta and mix evenly but not too much so that you get nice chunks of ricotta through the batter.
Coat your muffin tray with coconut oil and pour your batter in.
Add your blueberries (I use 3~4 blueberries per muffin).
Bake for 35 min.
Let it cool then remove muffins from the tray carefully.
Enjoy!
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