Description
Fluffy and protein-rich, these Pistachio Ricotta Morning Muffins are naturally sweetened and packed with wholesome ingredients like ricotta, almond flour, and pistachios. Lightly spiced and incredibly moist, they’re perfect for a comforting yet nourishing breakfast.
Ingredients
1 cup whole milk ricotta cheese
1/3 cup maple syrup or honey
1/4 cup melted coconut oil or neutral oil
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup almond flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/2 cup shelled pistachios, roughly chopped
Optional: 1/4 tsp ground cardamom or lemon zest for extra flavor
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with 9 liners or lightly grease the wells.
- In a large bowl, whisk together the ricotta, maple syrup (or honey), melted oil, eggs, and vanilla until smooth and creamy.
- In a separate bowl, stir together the all-purpose flour, almond flour, baking powder, baking soda, salt, and optional cardamom or lemon zest.
- Gently fold the dry mixture into the wet ingredients until just combined—do not overmix.
- Fold in the chopped pistachios.
- Divide the batter evenly among the 9 muffin cups.
- Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add dark chocolate chips for a more indulgent variation.
Use dried cranberries or chopped dried apricots for a fruity twist.
Substitute almond flour with oat flour or additional all-purpose flour if needed.
Try orange zest instead of lemon for a different citrus flavor.
Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
Freeze individually wrapped muffins for up to 2 months.
Reheat in microwave (20–30 seconds) or in a 300°F oven for 5–7 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 7g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg