Whole Grain Strawberry Ricotta Muffins
Light, fluffy, and perfectly sweet, these muffins are loaded with whole grains and fresh, juicy strawberries making them the perfect snack or anytime treat.
Servings: 12 muffins
- ½ cup olive oil
- ⅓ cup honey
- 2 teaspoon vanilla extract
- 2 eggs
- 1 tablespoon freshly squeezed lemon or orange juice
- 1 cup ricotta cheese low and full fat work well
- 1 ¾ cup whole wheat flour or whole wheat pastry flour* + 1 tablespoon for dusting strawberries
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¾ cups diced strawberries reserve ½ cup for topping
Preheat oven to 350 degrees.
In a mixing bowl, combine oil, honey, vanilla, and eggs. Whisk until combined.
In a separate bowl, whisk together ricotta and citrus juice. Add ricotta to oil mixture and whisk to combine.
In a separate bowl, combine flour, baking powder, and salt. Add flour to wet mixture and fold to combine, careful not to over mix.
Lightly dust diced strawberries with extra tablespoon of flour (this will help prevent the strawberries from sinking during baking). Add 1 ¼ cup strawberries to muffin mixture and gently fold to combine.
Spoon mixture into a lined or silicone muffin tray. Place remaining strawberry pieces on top of muffins and gently press into batter.
Bake for 25-28 or until tops are golden and a toothpick comes out clean.
We found ⅓ cup honey to be the perfect level of sweetness, but you may prefer to increase up to ½ cup, especially if strawberries are more tart than sweet.
*Don't have whole wheat flour on hand? Whole wheat pastry flour or all-purpose can easily sub in place. Whole wheat flour has a rich, hearty flavor and deeper hue. Whole wheat pastry flour is often made from white wheat, which has a lighter, milder flavor and color.