Berry and Ricotta Protein Muffins

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Berry and Ricotta Protein Muffins

berry ricotta protein muffins

Angela: Thanks to the awesome Alison at Paleo Foodies for this great muffin recipe. Muffins are a great one to make in bulk as an easy go-to snack. Much better than the store bought ones full of bad oils, sugar and wheat. Enjoy her high protein, sugar-free, gluten-free, paleo version…

Alison: It’s always handy to have a few healthy snacks in the pantry for when you need some pre-workout fuel or just feel like a healthy snack between meals. Healthy muffins are one of my go-to’s, and I recently discovered how well 180 Nutrition Superfood Protein goes in my base muffin recipe. I absolutely love berries and ricotta together, so I tried a berry and ricotta combo using coconut protein. They were delicious!

Ingredients

  • 3 x scoops 180 Nutrition Superfood Protein in coconut
  • 1⁄2 cup coconut flour
  • 4 x free range eggs
  • 1⁄2 fresh or frozen mixed berries
  • 1⁄2 cup ricotta (plus 1⁄4 cup for crumbling on top of the muffins)
  • 2 tablespoons raw honey (you could also use stevia or rice malt syrup)
  • 2 tablespoons coconut oil (melted)
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon cinnamon
  • Pinch of salt

Method

  • With a hand held blender, mix together all the wet ingredients (except the berries) until smooth
  • Add the dry ingredients and blend until combined. The mixture should be a thick pouring consistency. If it looks too dry you can add a drop of coconut water or coconut milk
  • Fold through the mixed berries gently
  • Spoon the mixture into pre-greased muffin trays or muffin cases. I grease with a little bit of coconut oil or butter
  • Top each muffin with a teaspoon of ricotta
  • Cook in the oven on 170 degrees celsius for 20-25 minutes (until golden brown)
  • A little tip – pre-heat the oven about 10 degrees hotter and then turn it down when you put the muffins in

Notes

  • Makes 12 small muffins

Recipe by Alison Sims, editor of Paleo Foodies 

Order 180 for your recipes here

 

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    9 Responses to Berry and Ricotta Protein Muffins

    1. Mandy Kinzett
      August 14, 2014 at 12:18 pm

      Would love if we could have these recipes in a printable form please!! Cheers!!

      • Guy Lawrence
        August 14, 2014 at 12:20 pm

        Coming soon Mandy ;)

        • Justin Forrest
          August 14, 2014 at 8:40 pm

          Help!!!!!

          How do you think they would freeze and thaw for kiddies lunches?

          • 180Adm1nGreely
            August 15, 2014 at 9:26 am

            Hi Justin,

            You could. I don’t think they would be as nice. I think the ricotta would go a funny texture. I would only keep in the freeze for 2 months.

            Hope that helps.

            Angela :)

    2. Stuart
      August 14, 2014 at 6:58 pm

      Printable versions of the recipes would be great

    3. Lu
      September 5, 2014 at 11:26 am

      Looks delicious. Could you put the nutrition facts for you recipes?

    4. Tess
      May 10, 2017 at 8:26 am

      how do I store them? In fridge? and how many days

      • Guy Lawrence
        May 10, 2017 at 10:23 am

        The fridge will help last a few days. You can store them in the freezer too and defrost them as you need :)

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