03/14/2026
Cottage cheese is trending… but ricotta deserves some attention too. HONEY RICOTTA MUFFINS - Gluten-free as always.💕
These muffins are soft, protein-packed, naturally sweetened, and surprisingly gentle on digestion.
➡️ Comment RECIPE to get this HONEY RICOTTA MUFFIN RECIPE sent straight to your DMs OR save it below! Flourless and freezer friendly.
NUTRITION NOTE- Ricotta is made from whey, which means it’s typically lower in lactose and casein than many other cheeses. Many people find it easier to digest. 🙌
WHAT YOU NEED
1 1/2 cups gluten-free oat flour (or 2 cups gluten-free rolled oats)
2 tbsp ground flaxseed
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/4 cup smooth almond butter
1/2 cup honey
2 large eggs
1 tsp vanilla extract
2/3 cup ricotta cheese (full fat works best)
OPTIONAL CRUMBLE
1/2–3/4 cup gluten-free rolled oats
2 tbsp coconut sugar
1 tbsp gluten-free oat flour
1/2 tsp cinnamon
2 tbsp melted butter
HOW TO MAKE IT
Preheat oven to 350°F and line or grease a 12-cup muffin tin.
If using rolled oats, blend in a blender or food processor until a fine flour forms. Add the flaxseed, baking powder, baking soda, cinnamon, and salt and mix. In a separate bowl, whisk together the almond butter, honey, eggs, and vanilla until smooth.
Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the ricotta until evenly incorporated. Divide the batter evenly into the muffin tin.
For the topping, mix the oats, coconut sugar, oat flour, and cinnamon. Stir in melted butter until crumbly, then sprinkle over each muffin. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean (check at 16 minutes if skipping the topping).
👉 For the FULL RECIPE + substitutes, tap the link in our bio or comment RECIPE and we’ll DM it to you!
