Oat Honey and Ricotta Muffins

Ingredients

2 cups gluten free rolled oats (quick or old-fashioned), divided
2 tbsp natural yoghurt
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
2 large eggs
1/4 cup vegan butter melted
1/4 cup of peanut butter crunchy melted
1/2 cup honey
1 tsp vanilla extract
3/4 cup ricotta
Optional: 2 tbsp oats mixed with 1/2 The Healthy Chef Chai Latte powder

Instructions

Preheat your oven to 170 C and prepare a Bakemaster muffin pan by lining with parchment paper liners*. Set aside

Add 1 1/2 cups oats, yoghurt, baking powder, baking soda and cinnamon in to a Cuisinart food processor , and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.

Add all of the remaining ingredients, except for the ricotta and remaining 1/2 cup rolled oats and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your processor , as necessary.

Transfer the batter to a medium-sized Mason Cash mixing bowl and fold in the ricotta cheese and remaining oats, mixing well to ensure that everything becomes fully incorporated.

Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. I sprinkled raw oats and THC chai powder on top, but that is optional.

Bake for 15-17 minutes, until the tops of your muffins begin to turn golden brown and 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 Bakemaster wire rack to cool completely.