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

Scale

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

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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