Healthy foods blogger Amanda Drozdz has a new cookbook out that will revolutionize your baking routine. Get to know the lighter side of muffins, cookies and bars by leaving out the flour and pumping up the flavor. These chocolate ricotta muffins are dense, fudgy and utterly satisfying. Bake up a batch today!
Super moist and chocolaty, these healthy muffins have a slightly denser and fudgier texture that’s almost like that of a brownie thanks to the ricotta. Try storing them in the fridge to see how you like them chilled, and feel free to add ½ cup of chocolate chips to intensify the chocolate flavor even more.
- 1/2 cup and 2 tablespoons unsweetened cocoa powder
- 2 tablespoons ground flaxseed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 6 tablespoons almond butter
- 6 tablespoons honey
- 2 teaspoons vanilla extract
- 3/4 cup ricotta cheese (regular or light)
For the muffins
Preheat your oven to 350°F and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
Add all of the ingredients except for the ricotta to a high-speed blender, and process on high for about 30-40 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, as necessary. Finally, fold in the ricotta by hand.
Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.
Bake for 21–23 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.