Satisfy little tummies the healthier way with these Wholemeal Lemon Ricotta and Chia Muffins. Extra light and moist, these whole wheat muffins are made with zesty lemons and creamy ricotta cheese. Lightly sweetened with a little coconut sugar, and kept moist with coconut oil, your kids will never know these tasty muffins are made on the healthier side. Every last bite is mouth-watering. Enjoy for breakfast, in lunch boxes, or as an afternoon school snack with a little butter and honey. Did I mention they’re delicious!?
I adore winter. It’s truly my favourite season. As the days shorten and the weather turns frosty there is nothing I love more than retreating to the kitchen to slow cook beautiful cuts of meat or bake muffins. Filling our home with hearty warming dishes during these frosty winter months delights me like no other. Today’s wholemeal lemon and ricotta muffins are our latest winter bake, and they’re delicious.
These muffins are moist, tender, citrus-y with a lovely golden crust kids love. They’re simple to make, needing just one bowl and fifteen minutes to prepare. Fresh from the oven, warm these lemon scented muffins are mouth-wateringly delicious served with a smear of butter and drizzle of honey.
This recipe is freezer friendly, great for lunch boxes and makes the perfect after school treat.
To create your own batch of wholemeal lemon, ricotta & chia muffins follow these simple steps…
Begin by preheating your oven to 180 degrees celsius (350F) and line a 12 hole muffin tin with papers.
Place the eggs, melted coconut oil, ricotta, milk, coconut sugar, lemon zest and vanilla into a large bowl and whisk to combine.
Add the wholemeal flour, baking powder and chia seeds and mix until just combined.
Divide the mixture evenly between the 12 muffin papers. Bake for 12-15 minutes or until golden and when a skewer inserted removes cleanly.
Allow the muffins to cool for a minute or two before removing from the tin to cool completely on a wire rack.
Serve alongside a little fresh fruit for a lovely little blw morning or afternoon tea.
MORE MUFFIN RECIPES
raspberry and banana breakfast muffins
blueberry lemon and spelt muffins
strawberry banana and cacao nib muffins
one bowl banana and carrot mini loaves (or muffins)
blueberry lemon and poppy seed muffins
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wholemeal lemon, ricotta & chia muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Satisfy little tummies the healthier way with these Wholemeal Lemon Ricotta and Chia Muffins. Extra light and moist, these whole wheat muffins are made with zesty lemons and creamy ricotta cheese. Lightly sweetened with a little coconut sugar, and kept moist with coconut oil, your kids will never know these tasty muffins are made on the healthier side. Every last bite is mouth-watering. Enjoy for breakfast, in lunch boxes, or as an afternoon school snack with a little butter and honey. Did I mention they’re delicious!?
Ingredients
- 2 eggs
- 1/2 cup (125 ml) organic virgin coconut oil, melted
- 1/2 cup (125 ml) milk
- 1/2 cup (110 grams) coconut sugar (or brown sugar)
- 1 cup (250 grams) deli-style ricotta
- 1 tablespoon vanilla extract
- zest of 2 lemons
- 2 cups (300 grams) wholemeal plain flour
- 2 teaspoons baking powder
- 3 tablespoons (white or black) chia seeds
Instructions
- Preheat oven to 180 degrees celsius (350F) and line a 12 hole muffin tin with papers.
- Place the eggs, coconut oil, milk, sugar, ricotta, vanilla and lemon zest into a large bowl and whisk to combine.
- Add the flour, baking powder and chia seeds and mix until just combined. Do not overmix.
- Divide the mixture evenly between the muffin papers.
- Bake for 12-15 minutes or until golden and when a skewer inserted removes cleanly. Allow to cool for a minute or so before removing the muffins from the tin and placing on a wire rack to cool completely. Enjoy x
Notes
Muffins best kept in an air tight container in the fridge. Will keep for 2-3 days.
Muffins are freezer friendly. Store in an air tight container or zip lock bag. Will keep for 3 months.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
These sound lovely and I can’t wait to try them. You mention coconut sugar in your comments but not in the list of ingredients – how much do you use?
These look delicious. Thank you so much for sharing all your lovely recipes. I have just come across your blog and it is now my number 1 go to resource when trying to work out what to feed my little Grace (12 months)! You are doing a marvellous job, the blog is gorgeous and so helpful. Thanks again..
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