Refined sugar free and bursting with yummy whole food ingredients!
These are still pretty sweet but absolutely delicious and a huge hit here. These muffins provide good fats, whole grains, antioxidants, sustaining energy and of course easy to pack in lunch box for kids or in my case toddlers.
You can of course omit the coconut sugar all together but they do become a little more savoury, so feel free to add some organics grass fed butter on top. Highly recommend!
I recommend that you do NOT thaw out the blueberries if using frozen as they can change the consistency and make the whole muffins turn blue and change the texture! I recommend the OOB blueberries from woolies or organic blueberries from a health food store to ensure they are spray free and max out in the antioxidant content!!
I was a bit naughty when I gave one of these to Jack, I let him roam the house with it and found a trail of crumbs and blue handprints everywhere!! I wasn't paying attention as I was busy cleaning the mess he had made in the floor whilst I was making them! Seriously to just bake something sometimes, it creates ten times the amount of work! Normally he helps me on the bench but I let him roam free! Chaos!
Lucky we love eating home baked goods so much and luckily it's only a once a week thing to bake snacks! We honestly don't have the time and this kid loves being outdoors too much!!
- 1 1/2 cup spelt flour
- 1/4 cup coconut sugar
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 3/4 cup fresh ricotta cheese (full-fat ricotta)
- 1/3 cup coconut oil
- 5 Tbsp. coconut milk
- 1 egg
- 2 tsp. vanilla extract (good quality
- 1 cup fresh or frozen blueberries -don't thaw
1. Preheat oven to 180 degrees and line a standard 12-cup muffin pan with muffin cases or grease with coconut oil.
2. Mix the spelt flour, coconut sugar (if using), baking powder and salt in a large mixing bowl.
3. Whisk together the ricotta, coconut oil, milk, egg and vanilla. Using a spatula stir the liquid ingredients into the dry ingredients. Be careful and do not over mix or they will be dense.
4. Fold in the frozen or fresh blueberries then fill muffin cups 3/4 full. Bake for 20 minutes or until a toothpick comes out clean.