Lemon Poppyseed Ricotta Muffins
 
Prep time
Cook time
Total time
 
Delicious, fresh and bright lemon flavor that screams spring! Simple, delicious, and whole-grain.
Author:
Recipe type: Breakfast, snack
Serves: 12
Ingredients
  • 2 cups oats, ground into oat flour (measured before blending)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ¼ cup honey
  • ¼ cup melted coconut oil (can sub vegetable or canola oil)
  • ½ cup ricotta cheese
  • 2 tablespoons lemon zest
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon pure lemon extract
  • 2 tablespoons poppy seeds
Instructions
  1. Preheat oven to 350 degrees. Grease 12-count muffin tray with nonstick spray or use muffin liners. Set aside.
  2. In a high speed blender or food processor, grind the 2 cups of oats until they resemble flour. Stir in the baking soda and salt and set aside.
  3. In a microwave safe bowl, warm coconut oil in microwave until melted (about 15-30 seconds). Let cool slightly, Beat in eggs, honey, ricotta cheese, lemon zest, lemon juice, lemon extract, and poppy seeds. Pour oat flour mixture into wet ingredients and stir gently until combined.
  4. Spoon batter evenly until each cup; there should be enough for 12 muffins. Bake at 350 degrees for about 18-22 minutes. Let cool before removing from pan.
Recipe by Audra's Appetite at https://audrasappetite.com/lemon-poppyseed-ricotta-muffins/