Grain-Free Apricot Ricotta Muffins
If you have about 35 minutes to spend in the kitchen, Grain-Free Apricot Ricotta Muffins might be a super gluten free and lacto ovo vegetarian recipe to try. For 91 cents per serving, you get a morn meal that serves 9. One portion of this dish contains around 7g of protein, 16g of fat, and a total of 257 calories. This recipe from The Roasted Root has 100 fans. A mixture of apricots, lemon juice, honey, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Grain-free Apricot Muffins, Little Apricot-Almond Cakes (Sugar Free and Grain Free), and Olive Thyme Mini Muffins (Gluten-Free, Grain-Free, Nut-Free, Paleo).
Servings: 9
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 cup fresh apricots, chopped
1 teaspoon baking soda
¾ cup coconut flour
6 tablespoons coconut oil
4 eggs
1/3 cup honey
2 teaspoons lemon juice
Zest of 1 lemon
1 cup ricotta cheese*
1/2 tsp salt
3 tablespoons tapioca flour
2 teaspoons vanilla extract
Equipment:
muffin tray
oven
blender
toothpicks
knife
Cooking instruction summary:
Preheat the oven to 350 degrees F and lightly oil a 12-hole muffin trayAdd 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.
Step by step:
1. Preheat the oven to 350 degrees F and lightly oil a 12-hole muffin tray
2. 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.
3. 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.
4. Serve with ricotta cheese and fresh apricots and a drizzle of honey.
Nutrition Information:
covered percent of daily need
