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:

Quickview
256k Calories
7g Protein
16g Total Fat
21g Carbs
1% Health Score
Limit These
Calories
256k
13%

Fat
16g
25%

  Saturated Fat
12g
77%

Carbohydrates
21g
7%

  Sugar
12g
14%

Cholesterol
86mg
29%

Sodium
323mg
14%

Alcohol
0.31g
2%

Get Enough Of These
Protein
7g
14%

Fiber
3g
16%

Selenium
10µg
14%

Vitamin A
559IU
11%

Vitamin B2
0.16mg
9%

Phosphorus
86mg
9%

Calcium
71mg
7%

Iron
0.87mg
5%

Vitamin B12
0.27µg
4%

Zinc
0.63mg
4%

Vitamin B5
0.41mg
4%

Vitamin C
3mg
4%

Folate
14µg
4%

Potassium
110mg
3%

Vitamin D
0.45µg
3%

Vitamin B6
0.06mg
3%

Vitamin E
0.4mg
3%

Copper
0.04mg
2%

Magnesium
7mg
2%

Manganese
0.03mg
2%

Vitamin B1
0.02mg
1%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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I want you more than a Hagen-Daas on a hot summer day.

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