Chocolate Ricotta Muffins (Gluten-free)
These chocolate ricotta muffins are soft, decadent, and delicious. If you're a chocolate lover like me, they are sure to hit the spot! Besides being super satisfying, these muffins are nutritious and provide calcium, protein, and fiber. Those suffering with TMJ pain and jaw problems and need to follow a soft food diet will find these chocolate ricotta muffins easy to chew and delightful to devour.
These chocolate ricotta muffins can be enjoyed as a mid-afternoon snack or dessert. They pair well with a dollop of low-fat plain yogurt. They are made with almond flour, which provides fiber and fits into a gluten-free diet. They are not overly sweet.
Coconut sugar is used as the natural sweetener. It is also called coconut palm sugar and is extracted from the sap of the coconut palm tree — not the coconuts. Coconut sugar contains a small amount of inulin, which is a type of soluble fiber that may blunt the blood sugar response in people with diabetes.
It's not always easy to find healthy recipes that fit into a soft food diet for those with TMJ jaw pain and have difficulty chewing high-fiber foods. Soft food diets are typically loaded with unhealthy highly processed foods because they are typically easier to chew.
These muffins are a healthy addition to a soft food diet for those with TMJ disorder or other jaw problems and have difficulty opening and closing their mouths. They are nutrient dense and sure to please any chocolate lover or muffin connoisseur!
Use Organic Ingredients When Available:
- Nonstick cooking spray, for the muffin pan
2 1⁄3 cups almond flour
1/2 teaspoon salt
2 teaspoons baking powder
6 -8 tablespoons unsweetened cocoa
1/2 cup coconut sugar
1 cup semi-sweet chocolate chips
1 cup part-skim ricotta cheese (avoid brands with guar gum)
2 large eggs
1 1⁄3 cups low-fat milk
1 tablespoon vanilla extract
- 4 tablespoons olive oil
- Preheat oven to 350°F.
- Lightly spray 12 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
- In a medium-sized bowl combine flour, salt, baking powder, cocoa, and coconut sugar.
- In a second medium-sized bowl, place ricotta, and then add eggs one at a time, beating well with a medium-sized whisk after each addition.
- Add milk and vanilla extract, and whisk until thoroughly blended.
- Pour the ricotta mixture, along with the olive oil, into the dry ingredients.
- Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. DO NOT OVER-MIX.
- Fold in chocolate chips but remember not to over-mix.
- Spoon batter into the prepared muffin cups. Fill the muffin cups to the top of the pan.
- Bake in the middle of the oven for 25 minutes, or until lightly browned on top. A toothpick inserted into the center should come out clean.
- Remove the pan from the oven. Place muffins on a cooling rack.
- Allow muffins to rest 30 minutes before serving.
- Makes 12 Muffins
- Bon Appetit!
Nutrition Facts Per Muffin: 315 calories, 11.9 grams fat (4.6 grams saturated fat), 39 mg cholesterol, 150 mg sodium, 46.7 grams carbohydrate, 2.3 grams dietary fiber, 19 grams total sugars, 7.9 grams protein, 85% Daily Value vitamin D, 10% Daily Value calcium, 9% Daily Value iron, 6% Daily Value potassium.