Plum Ricotta Muffins

Makes 12 muffins 

These muffins make a satisfying on-the-go, portable breakfast or delicious after school snack! Packed with nutritious ingredients, this is your stuff-your-face, feel-good and guilt-free dessert that can be devoured anytime of the day!


1/2 cup rolled oats 
1/2 ground ginger 
1 tbsp maple syrup 
2 cups all purpose flour 
1/2 cup ground flax seeds 
1 1/2 tsp baking powder 
1/2 tsp baking soda 
1/4 ground cardamom 
1/2 coconut sugar 
1/2 cup ricotta cheese 
1/2 Alpha Gourmet Keto Oil Blend
2 large eggs 
1 tsp vanilla
1 tsp orange zest 
1 cup diced red plums (about 3 small plums) 
3 cups whole red plums, sliced into wedges for garnish 


  1. Preheat oven to 350ºF/180ºC. Line a standard sized muffin tin with paper liners and set aside.
  2. In a small bowl stir together oats, ginger and maple syrup until well combined. Set aside.
  3. Into a medium sized bowl sift together flour, ground flax, baking powder, baking soda, salt and cardamom.
  4. In a separate large bowl, whisk together coconut sugar, ricotta cheese, Alpha Gourmet Keto Oil Blend, eggs, vanilla and orange zest.
  5. Add flour mixture and stir with a fork until just combined.
  6. Stir in diced plums and divide batter evenly among muffin cups.
  7. Arrange 2 or 3 slices of plum on top of each muffin and sprinkle generously with oat topping.
  8. Bake muffins until tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, about 35 to 40 minutes. Allow muffins to cool for 10 minutes before removing from tin and placing on a wire rack to cool completely.

While best eaten the same day they are made, muffins can be stored in an airtight container in the refrigerator for up to 3 days. 





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