Berry and Ricotta Protein Muffins

Content by: 180 Nutrition

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!


  • 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


  • 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


  • Makes 12 small muffins

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180 Nutrition

This article was curated by 180 Nutrition who were founded in March 2010 with the goal to offer the very best in natural health supplements and resources. The passionate team are aligned with leading health and wellness professionals including nutritionists, naturopaths, functional medicine and exercise specialists. They regularly connect with... Read More

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9 Replies to “Berry and Ricotta Protein Muffins”

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

Guy Lawrence says:

Coming soon Mandy 😉

Justin Forrest says:


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

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 🙂

Stuart says:

Printable versions of the recipes would be great

Happening soon. Angela 😉

Lu says:

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

Tess says:

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

Guy Lawrence says:

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

Comments are closed.