Whole Grain Grapefruit Ricotta Muffins

5 from 1 vote

kristineskitchenblog.com

These Whole Grain Grapefruit Ricotta Muffins are one of our favorites for stocking our freezer. They are the perfect make ahead breakfast or snack!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings: muffins

Calories: 218kcal

Preheat oven to 350 degrees F. Spray a non-stick muffin tin with cooking spray, or line with paper or parchment liners.
Place brown sugar and grapefruit zest in a medium bowl. Use your fingertips to work the zest into the sugar until fragrant. Whisk in the white whole wheat flour, oat flour, baking soda, and salt.
In a large bowl, whisk together the egg, ricotta (or yogurt), milk, maple syrup (or honey), 1/4 cup grapefruit juice and vanilla. Whisk in the melted butter.
Add the dry ingredients to the wet and stir with a spatula until barely combined. Scoop batter into the prepared muffin tin, filling each well about 2/3 full.
Bake for 15-16 minutes, until a tester inserted into the center of a muffin comes out with just a few moist crumbs attached.
Cool muffins in the pan for 5 minutes and the transfer to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and 1 tablespoon grapefruit juice in a small bowl. Use a spoon to drizzle the glaze over the muffins. Enjoy!

I make my own oat flour by grinding rolled oats in my food processor or blender.
Muffins freeze well. Let the glaze dry completely and then store in a zip-top plastic bag for up to 2 months. Defrost at room temperature.