SUGAR FREE BLUEBERRY & RICOTTA MUFFINS
These delicious little muffins are the perfect snack for a long day at work, or even for your kid's lunchbox. They are delicious and so easy to make.
They can sometimes be a bit crumbly, so make sure to bake them in muffin/cupcake cases which tends to hold them together well.
There are so many fantastic variations that one can make with this muffin recipe, substituting the berries etc. for cheese and spinach. So why not experiment and let me know what interesting and delicious flavours you come up with!
50g finely ground coconut flour
7ml baking powder
1t ground cinnamon
400g ricotta cheese
200g mixed berries, pureed (or any berry of your choice)
Handful of Blueberries
100g chopped almonds
Preheat the oven to 180° C.
Line 10-12 hollows of a muffin tin with paper cases.
Whisk together the eggs and xylitol.
Add the coconut, baking powder, cinnamon, ricotta cheese and pureed berries. Mix together well.
Fill the paper cases three quarters of the way, drop a few blueberries into each and scatter the nuts on top.
Bake for 30 minutes until a skewer inserted in the middle comes out clean.
Boom, snacktime muffins!