These little muffins are perfect for a Valentine's Day breakfast or brunch! I plan on making them for a girl's brunch I am having this weekend. They are gluten free and, best of all, toddler approved :) 
Raspberry Ricotta Muffins
adapted from edible perspective

3/4 c. gluten-free oat flour
1/3 c. sweet rice flour (or potato flour)
1/3 c. almond flour
1 tsp. baking powder
1/2 tsp. salt
1/4 c. raw sugar
2 eggs
1/3 c. ricotta cheese
1/2 c. unsweetened almond milk (or 2% cow's milk)
2 tbsp. coconut oil (melted + slightly cooled)
2 tbsp. honey
1 tsp. vanilla bean paste (or one vanilla bean pod, scraped)
1/2 tsp. vanilla extract
3/4 c. raspberries
powdered sugar

Preheat oven to 350 degrees and grease muffin tins or an 8x8 baking pan. In a large bowl, mix the three flours, baking powder, salt, and sugar. In a medium bowl, whisk the eggs then whisk in the ricotta, almond milk, coconut oil, honey, vanilla bean paste, and vanilla extract. Pour the wet ingredients into the dry and whisk until just combined. Gently fold in the raspberries, then pour into tins or pan. For muffins, bake for 18-20 minutes, or until a toothpick comes out clean. For cake, bake for 32-35 minutes. Let cool completely before slicing + serving. Dust some powdered sugar over the top before serving for a little extra sweetness!


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