Ricotta muffins

Mini Ricotta Muffins Recipe: Portion-Controlled and Freezer-Friendly!

January 9, 2019

There is no doubt that Ricotta Muffins are one of the most popular meals after bariatric surgery. You see it all over Pinterest and WLS forums because it tastes good and can be enjoyed at any stage after surgery.

One of the first creators of the Ricotta Bake was from Shelly at The World According to Eggface. After undergoing weight loss surgery in 2006, she created the Ricotta Bake as an idea for the pureed phase. It was a hit! Now you can find this recipe and variations of it all of over the place.

I decided to jump on the bandwagon and create the “Mini Ricotta Muffins,” which align with the meal prepping concept. You can bake these ahead of time and eat them throughout the week or freeze them for later in the month.

Each muffin is about a half cup portion. If you are reheating these, I would suggest storing the muffins without the sauce and then add right before heating up in the microwave. It makes it easy.

These would also taste good with a bit of frozen spinach added to them to help increase your iron and fiber intake.

Mini Ricotta Bake Muffins Recipe

Recipe by: Kristin Willard, RDN
Makes 6 servings
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes

Ingredients

  • 8 oz Ricotta Cheese, part skim
  • 2 Eggs
  • 1/4 c Parmesan Cheese, grated
  • 1 teaspoon Italian Seasonings
  • Salt and pepper to taste
  • 1/2 cup of Marinara Sauce

Directions

  1. Preheat oven to 375 F. Line muffin pan with muffin liners.
  2. Mix together ricotta cheese, eggs, seasonings, and parmesan cheese in a small bowl. Fill 6 muffin cups evenly.
  3. Place in oven and cook for 20 minutes or until tops become golden brown. While cooking heat up marinara sauce in microwave or saucepan.
  4. Once muffins are done, top with warm marinara sauce. Serve and enjoy.

Notes

  • Pureed: Place finished product in blender and puree until desired consistency.
  • Soft Stage and Regular: Serve as is. Consider adding frozen spinach to boost nutrient content.
  • To reheat: Place muffin in the microwave, top with marinara sauce for 2 minutes.

Nutritional Info Per Serving

Calories 95; Carbohydrates 2.4 grams; Fat 5.8 grams; Protein 8.1 grams

Mini Ricotta Muffins

ABOUT THE AUTHOR

Kristin Willard, RDN, CSG, CLT, has been a Registered Dietitian for eight years. She is currently in the process of creating BariatricMealPrep.com where she will deliver recipes, credible nutrition advice and inspiration for those considering or have undergone weight loss surgery. She is a member of ASMBS and works in a bariatric clinic in Northern California. Her Facebook Group is BariatricMealPrep.

Read more articles from Kristin!
Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.