Honey and ricotta muffins

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These muffins are the best idea to make for a healthy afternoon tea snack to go with your cuppa.

Once you try these naturally sweetened bites, you’ll never want to buy those sugar-filled biscuits from the store ever again. They don’t include any flour and are super rich in protein, fibre and calcium which even makes them perfect to devour as a filling breakfast treat.

If you’re enjoying them earlier in the morning, try serving them up with a dollop of greek yoghurt to even out the sweetness levels. They’re super quick and easy considering there’s no need to do any sifting as the oats work perfectly as a base. Enjoy!


  • 2 cups (160 g) gluten free rolled oats (quick or old-fashioned), divided, plus extra to serve
  • 2 tbsp (14 g) ground flaxseed
  • 2 tsp (8 g) baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 2 large eggs
  • 1/4 cup (64 g) almond butter
  • 1/2 cup (170 g) honey
  • 1 tsp vanilla extract
  • 3/4 cup (165 g) ricotta cheese


  1. Preheat oven to 180C. Line muffin tin with baking paper. Add 1 1/2 cups oats, ground flaxseed, baking powder, bicarb soda and cinnamon to blender. Process on high for 10 seconds or until oats resemble fine flour.
  2. Add remaining ingredients, except for ricotta and remaining 1/2 cup rolled oats to blender. Process on high for 30 seconds or smooth and creamy. Stop to scrape down sides of blender when needed.
  3. Transfer batter into medium-sized bowl. Fold in ricotta. Mix to combine.
  4. Spoon batter into prepared tin. Top with extra raw oats. Bake for 15-17 minutes or until golden brown and cooked through. Leave to cool in pan for 10 minutes. Transfer to wire rack to cool completely. Serve warm or at room temperature.


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