Gluten free apricot and ricotta muffins are made with high protein, fibre rich buckwheat flour and almond meal; an easy healthy snack or breakfast!
My gluten free apricot and ricotta muffins are packed full of nourishing, filling protein from the ricotta, buckwheat and the ground almonds. This makes them a very satisfying snack! The apricots bake up perfectly with just the right amount of sweetness. If apricots aren’t available, you could easily use some firm plums or peaches instead.
Apricot and Ricotta Muffins
Gluten free apricot and ricotta muffins are made with high protein, fibre rich buckwheat flour and almond meal; an easy healthy snack or breakfast!Print Pin Rate
Servings: 10 muffins
- 3/4 cup buckwheat flour
- 3/4 cup almond meal
- 1 tsp baking powder (gluten free)
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 200 grams ricotta cheese (1 scant cup)
- 3 eggs
- 1/2 cup rice malt syrup or honey
- 3 tbsp coconut oil measured melted
- 2 tsp vanilla extract
- 1 cup apricots (fresh) diced
- 2 apricots extra for topping the muffins - OPTIONAL
- Preheat oven to 190 C and line ten muffin holes with muffin cases (or use a silicone muffin tray, which I prefer).
- Crack the eggs in to a bowl and whisk. Into this whisk in the coconut oil, vanilla, rice malt syrup (or honey) and the ricotta.
- In a large bowl, combine the buckwheat flour, almond flour, baking powder, cinnamon and salt so there are no lumps and everything is well combined.
- Make a well in the centre of the dry ingredients and then start to pour in the wet mixture, stirring with a wooden spoon until mixed together.
- Gently fold the diced apricots through the muffin batter.
- Divide the batter evenly between the muffin holes and smooth down the tops. Take the remaining apricots and slice thinly. Decorate the tops of the muffins with the apricot halves, pressing them just down in to top of the batter.
- Bake the muffins for 35-40 minutes, until the tops of the muffins are starting to turn a dark golden brown and the muffins feel quite firm to touch. Remove from the oven, allow to cool in the tin for 10 minutes until cool enough to handle, then place on a wire rack to cool completely.
- Store in an airtight container in the fridge for up to a week, or freeze for a longer life. They're best enjoyed at room temperature so they're nice and soft; pop them in the oven (at a low heat) to warm them gently before eating.
*Swap the apricots for different stone fruit e.g. peaches, nectarines or plums, if you prefer!
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!
This recipe looks awesome – but I can’t eat almonds! I’m just wondering whether there is something I could substitute for the almond meal that would still keep the muffins light and the flavour good. More buckwheat flour? A gluten free all purpose flour blend (with xantham gum)? Oat flour?
Thank you in advance for the advice!