banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Apple Ricotta Mini Muffins

    Share

    Mini muffins are always a hit with kids. These moist muffins are perfect for a family breakfast on the run or to wrap and tuck into backpacks as a healthy snack.

    Advertisement

    Topping 3/4 cup (180 mL) rolled oats1 Tbsp (15 mL) sucanat or natural cane sugar2 Tbsp (30 mL) maple syrup1/2 tsp (2 mL) ground cinnamon

    Muffin Batter1/2 cup (125 mL) rolled oats1 cup (250 mL) whole wheat pastry flour1 tsp (5 mL) baking powder1/2 tsp (2 mL) salt1/4 cup (60 mL) flaxseeds1 medium Macintosh apple, diced1/3 cup (80 mL) virgin coconut oil, melted and cooled slightly1/3 cup (80 mL) maple syrup1/2 cup (125 mL) unsweetened applesauce1/2 cup (125 mL) low-fat ricotta cheese1 large free-range egg, lightly beaten

    With oven rack positioned in middle of oven, preheat oven to 350 F (180 C). Line mini-muffin tin with paper liners and set aside.

    In medium bowl, stir together topping ingredients until well combined. Set aside.

    In large bowl, stir together rolled oats, flour, baking powder, salt, flaxseeds, and diced apple.

    In another medium bowl, whisk together melted coconut oil, maple syrup, applesauce, ricotta cheese, and egg.

    Pour coconut oil mixture over oat mixture and stir with fork until just combined. Divide batter evenly among muffin cups and sprinkle some topping mixture over each muffin. Bake until golden brown and a wooden skewer inserted into the centre of a muffin comes out clean, about 20 to 25 minutes. Let muffins cool for a few minutes in their pan, then transfer to a cooling rack and cool to room temperature.

    Muffins can be stored in an airtight container in the refrigerator for up to 1 week.

    Yields 34 mini muffins.

    Each serving contains:76 calories; 2 g protein; 3 g total fat (2 g sat. fat, 0 g trans fat); 12 g carbohydrates; 1 g fibre; 42 mg sodium 

    Source: "Cheese Please," alive #347, September 2011

    Advertisement

    Apple Ricotta Mini Muffins

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Dessert: Chocolate Tahini Chia Pudding with Raspberries