I have made several kinds of almond flour and coconut flour muffins, but they usually don’t have a very good texture compared to those made with regular flour. I made these last week and was really impressed with not only the flavor, but the texture!
I based the recipe on this Chocolate Almond Ricotta Cake. I really liked these and would definitely make them again!
Gluten Free Ricotta Marbled Muffins
1 T butter
1 T cocoa powder
1 & 1/4 C almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 C ricotta
1/2 tsp almond extract
2 T honey
Melt butter in a medium bowl and add cocoa powder.
In another bowl, mix almond flour, baking powder, baking soda, and salt.
In yet another bowl (I ended up with a lot of dishes making this!), beat eggs with electric mixer until frothy. Add ricotta, almond extract, and honey, and beat well. Add in dry ingredients.
Mix half of the batter in with the chocolate. Layer the chocolate and the almond batters in muffin tin, swirling as desired. I was lazy so mine were kinda two-toned. Only fill 3/4 full because unlike most low carb muffins, these actually rose!
Bake at 325 for 20-25 minutes.