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berry ricotta and cinnamon muffins

Delicious Berry Ricotta and Cinnamon Muffins

  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 15 1x


These Delicious Berry Ricotta and Cinnamon Muffins are fantastic for a lunchbox snack or flavour-filled morning tea. Light and nut free these will become a firm favourite in no time.


  • 2 eggs
  • 1 cup ricotta
  • 1/2 cup extra virgin low flavoured olive oil
  • 1/3 cup maple syrup
  • 1 1/2 tsp cinnamon
  • 1 tsp vanilla essence
  • 1 cup mixed berries
  • 2 cups self raising flour


  1. Preheat your oven to 180c and prepare a medium muffin tin
  2. In a bowl whisk together the eggs, ricotta, maple syrup, olive oil, vanilla and cinnamon
  3. Carefully stir through the berries
  4. Add the flour and carefully fold through, taking care not to over-mix the batter (see note)
  5. Cook at 175c for 15 minutes or until lightly golden and a skewer inserted comes out clean
  6. Cool slightly in the tin before transferring onto a wire baking rack


If the mix appears a little dry (some ricotta brands are wetter than others) use around a 1/4 cup of milk to thin the mixture a little.