Lemon Poppy Seed Ricotta Muffins

Natalie Mitchell

These healthier lemon poppy seed ricotta muffins are extremely moist with just a hint of sweet without any refined sugar. The perfect spring bite!

4.50 from 4 votes

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Prep Time 10

Cook Time 18

Course Breakfast, Dessert, Snack

Servings muffins

Equipment

Muffin Tin

Ingredients

1/2 cup olive oil
1/3 cup honey
2 eggs
1 cup part-skim ricotta
1/2 cup water
1 lemon juice and zest
1 1/2 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
2 tsp poppy seeds
1/4 tsp salt

Instructions

Preheat the oven to 350°F
In a large bowl, whisk together the olive oil, honey, part-skim ricotta, water, eggs, juice and zest of lemon and vanilla extract
In a separate bowl, combine the whole wheat flour, baking powder, baking soda, poppy seeds and salt
Pour the wet ingredients into the dry ingredients bowl and combine until you get a uniform batter.
Scoop into a muffin tin that is lined with muffin liners or sprayed with oil. Fill each cup about 3/4 of the way up
Bake for 18-20 minutes and let cool

Notes

I have not tested any substitutes for the ricotta or the whole wheat flour but if you do and it is a success, please let me know!
If you want a sweeter muffin, increase the amount of honey or add in granular sugar of choice
You can replace the olive oil with oil of choice

Keyword healthy lemon muffins, healthy lemon ricotta muffins, italian baking, lemon poppyseed muffins, lemon ricotta, ricotta recipes, whole wheat flour baking

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