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Protein Packed Ricotta Almond Muffins

Ingredients

  • 1 cup almond flour
  • 1/2 cup ricotta cheese
  • 2 large eggs
  • 1/4 cup vanilla or unflavored protein powder (whey or plant-based)
  • 1/4 cup low-carb sweetener (like erythritol or monk fruit), or to taste
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract (optional, enhances almond flavor)
  • Zest of 1 lemon (optional, adds a refreshing citrus note)
  • 1/2 cup fresh blueberries or blackberries (optional but recommended)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick spray.

  2. Prepare the Batter:

    • In a medium mixing bowl, combine almond flour, protein powder, baking powder, and sweetener. Stir until evenly mixed.
    • In another bowl, whisk together ricotta cheese, eggs, vanilla extract, almond extract (if using), and lemon zest.
    • Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
    • Fold in the Berries: Gently fold in the blueberries or blackberries.

  3. Scoop into Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.

  4. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.

  5. Cool and Serve: Let muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Storage

Store muffins in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage and reheat as needed.

What They Taste Like

  • Texture: These muffins have a creamy, slightly dense texture due to the ricotta and almond flour, but the protein powder adds a bit of fluffiness.
  • Flavor: Mildly sweet and nutty with a hint of creaminess from the ricotta. If you add almond extract, you’ll get a lovely almond undertone, and the lemon zest adds a refreshing hint if included.
  • Fruit Addition: The blueberries or blackberries add bursts of tangy sweetness that balance the mild flavor of the batter.

These muffins make for a satisfying, protein-rich breakfast that feels indulgent while being low-carb. Enjoy!