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Strawberry Lemon Ricotta Muffins

Yields18 Servings

Strawberry Lemon Ricotta Muffins

 2 cups whole wheat flour
 ¾ cup cane sugar
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp fine sea salt
 2 lemons, zested
 2 eggs
 1 cup ricotta cheese
  cup milk
 ¼ cup coconut oil, melted
 1 tsp vanilla
 1 tbsp fresh lemon juice
 1 cup fresh or frozen strawberries, sliced or chopped

Preheat oven to 350°F.


Combine dry ingredients - flour, sugar, baking powder, baking soda, salt and lemon zest - in a large bowl.


In a separate bowl, whisk eggs together with ricotta, milk, coconut oil, vanilla and lemon juice. Let stand for 5 minutes.


Pour wet ingredients into bowl with dry ingredients and stir until combined. Fold in strawberries. Spoon batter into prepared muffin tins. Bake for 20 minutes or until toothpick inserted into center comes out clean. Remove from pan and cool on a wire rack. Enjoy!

Nutrition Facts

Servings 18