Ricotta muffins are soft, light and a perfect substitute for a cheesecake. Best of all, these muffins are sugar-free and grain-free, too. Full of blueberries, these muffins make an excellent breakfast or a snack.

Sugar-Free and Grain-free Ricotta Muffins Recipe

By Dr. Anastasia Published: July 9, 2017

  • Yield: 20 (5 Servings)

Ricotta muffins are soft, light and a perfect substitute for a cheesecake. Best of all, these muffins are sugar-free and grain-free, …

Ingredients

Instructions

  1. Combine all ingredients, except blueberries.
  2. Transfer the batter to a lightly oiled muffin form. Add a few blueberries to each muffin.
  3. Bake at 350 degrees F for about 15 minutes or until the tops get light brown.

    About Dr. Anastasia

    Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.
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