Oat Bran Ricotta Muffins (GF)

Adapted from cottercrunch.com


  • 80 grams ATK Gluten Free Whole Grain Flour
  • 80 grams ATK Gluten Free AP Flour
  • 40 grams oat bran
  • 14 g ground flaxseed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon xanthan gum
  • 2 large eggs
  • 1/3 cup milk
  • 1/4 cup (64 g) nut butter
  • 1 tablespoon olive oil
  • 110 grams (1/2 cup) granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup (165 g) organic ricotta cheese

Instructions

  1. Preheat your oven to 350-F. Line a muffin pan with parchment paper liners.
  2. Add all ingredients to a large bowl and mix well.
  3. Fill muffin cups 3/4 of the way full.
  4. Bake for 20-22 minutes, until the tops of muffins begin to turn golden brown and a toothpick inserted into the center comes out clean.
    Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  5. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Rating: 5 out of 5.

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