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Vegan Meyer Lemon Chia Muffins

https://www.loveandlemons.com/meyer-lemon-chia-muffins/


Vegan Meyer Lemon Muffins with chia seeds



Happy New Year! I hope you all had a fantastic celebration. Us? Well, we had a nice dinner and then slept through the new year for (I think) the second year in a row. The thing is – I’ve become a morning person. It wasn’t intentional – it just happened. On weekdays, I find that I get my best work done first thing in the morning. On weekends and holidays, I like to get up, pour coffee, and bake something for breakfast. So here are some yummy Meyer lemon muffins that I’ve been baking lately!


Vegan Meyer Lemon Muffins with chia seeds


This post is in partnership with ALDI, because I wanted to tell you about some new exciting healthy/veggie-forward products that they have like Meyer lemons(!), organic coconut sugar(!), and even vegan cream cheese, which I used to make a simple frosting for my muffins.

I love Meyer lemons because they’re juicier and sweeter than other lemons. They’re sometimes hard to find but, conveniently, they’re at ALDI.


Vegan Meyer Lemon Muffins with chia seeds


Did I mention that these lemon muffins are vegan? There’s no need for an egg here – they rise perfectly without one. I used almond milk, apple cider vinegar, and olive oil in lieu of any dairy. I especially love using olive oil in lemon recipes because lemon and olive oil are a great flavor pairing. Coconut sugar makes these refined sugar free.

These lemon muffins are made with some almond flour, which gives them a nutty texture and flavor. Pro tip: you don’t have to buy almond flour, you can just blend slivered almonds in blender until they become a fine meal.


Vegan Meyer Lemon Muffins with chia seeds




Vegan Meyer Lemon Muffins with chia seeds




Vegan Meyer Lemon Muffins with chia seeds


Instead of putting poppy seeds in my lemon muffins, I used chia seeds. You get that same look and a tiny bit of crunch, but chia seeds also add some extra nutritional value, so I love using them here. Plus, chia seeds are a more common pantry staple for me; I always have them on hand.


Vegan Meyer Lemon Muffins with chia seeds




Vegan Meyer Lemon Muffins with chia seeds


The frosting here is light and lemony – it’s made with vegan cream cheese, maple syrup, Meyer lemon juice, and lemon zest. The muffins themselves have a lighter lemon flavor, but the frosting and the zest on top make them bright and tangy.


Vegan Meyer Lemon Muffins with chia seeds




Vegan Meyer Lemon Muffins with chia seeds


Like all muffins, these are best on the day they’re made. They freeze well, and the frosting can be stored in the fridge for a few days (it’s best to freeze them un-frosted).

Find these ingredients and more fresh and affordable healthy finds at ALDI.

Happy baking!

Vegan Meyer Lemon Chia Muffins

 

Author:

Recipe type: Breakfast, snack

  • 1 cup Friendly Farms AlmondMilk, Original
  • 1 teaspoon Simply Nature Organic Apple Cider Vinegar
  • 1¾ cups Baker’s Corner All Purpose Flour
  • ½ cup almond flour*
  • 2½ teaspoons Baker’s Corner Baking Powder
  • ¼ teaspoon Baker’s Corner Baking Soda
  • ½ teaspoon Stonemill Sea Salt
  • ½ cup + 2 tablespoons Simply Nature Organic Coconut Sugar
  • ⅓ cup Specially Selected Premium Extra-Virgin Olive Oil
  • 2 tablespoons Meyer lemon zest
  • 3 tablespoons Meyer lemon juice
  • 1 teaspoon Stonemill Pure Vanilla Extract
  • 1 tablespoon Simply Nature Chia Seeds, more for garnish
  • ½ cup Earth Grown Vegan Cream Cheese
  • 2 tablespoons Meyer lemon juice
  • 2 tablespoons Specially Selected Pure Maple Syrup
  • 1 teaspoon Meyer lemon zest, more for garnish
  1. Preheat the oven to 375°F and lightly oil a 12-cup non-stick muffin tin.
  2. In a small bowl, combine the almond milk and apple cider vinegar. Set aside.
  3. In a large bowl, whisk together the flours, baking powder, baking soda, and salt.
  4. In a medium bowl, whisk together the sugar, olive oil, lemon zest, lemon juice, and vanilla. Stir in the almond milk mixture. Combine the wet ingredients with the dry ingredients and mix until just combined. Fold in the chia seeds and use a ⅓-cup measuring cup to scoop the batter into the muffin tins. Bake for 16 to 17 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes in the pan, then transfer to a wire rack to finish cooling.
  5. Make the glaze. Using a hand mixer or a food processor, mix the cream cheese, lemon juice, maple syrup, and lemon zest until smooth. Dollop onto the cooled muffins and garnish with chia seeds and lemon zest.

*Make your own almond flour by blending slivered almonds in a blender until they become a fine meal.

3.4.3177

 

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Vegetarian Recipes

Ricotta Toast 4 Ways

I love a slice of avocado toast as much as the next person, but have you ever tried Ricotta Toast? Now, that’s what I call a breakfast upgrade! I whip creamy ricotta cheese with lemon zest, olive oil, and a sprinkle of salt to create a luxurious (but budget-friendly!) tangy spread that stores well in the fridge and tastes AMAZING on a slice of crispy sourdough toast. But my favorite part? There are endless ways to dress up ricotta toast, and I’ve shared four delicious variations below!

Overhead view of ricotta toast 4 ways.

Ingredients

Here’s what you’ll need to make this whipped ricotta toast recipe:

  • Whole Milk Ricotta: This is a creamy, slightly sweet, soft cheese made from the whey leftovers from making other types of cheese, like mozzarella. I recommend using whole milk ricotta to get the creamiest texture and best flavor for your toast.
  • Sourdough: You can use any type of bread you’d usually use to make toast. But, in my opinion, the best bread for ricotta toast is one that’s sturdy with a chewy crumb and crisp crust—like sourdough! I buy a whole loaf and slice it myself to get nice, thick slices. Other good options include whole grain, ciabatta, French bread, or bagels!
  • Lemon Zest: I zest a whole lemon and mix it with the creamy cheese. This adds the most delicious citrusy zing to the spread. Budget-friendly tip: Store the zested lemon in your fridge to make lemon water, lemonade, or to use in other recipes (like our homemade lemon curd!)
  • Olive Oil: Adds flavor and helps the cheese to whip up smooth and creamy.
  • Salt: It doesn’t matter if I’m making sweet or savory ricotta on toast; I always add a pinch of salt to make the flavors pop.

Tips & Suggestions!

  1. I highly recommend using whole milk ricotta. The higher fat content helps the cheese to whip up smooth and creamy with a cloud-like texture. Plus, the flavor is unbeatable! Lower fat options can be too watery and won’t whip to the same consistency. BUT if that’s all you have on hand, please don’t waste it! The texture won’t be the same as what’s shown in my process photos below, but it’ll still work as a topping for toast.
  2. Don’t have a hand mixer? Try your food processor! You could also whip it by hand, but it’ll take a lot longer and require some serious arm strength.
  3. It’s pretty common for ricotta to have a small amount of liquid (whey) on top when you open the container. Whenever that happens, I just stir it in before measuring my cheese.
  4. This creamy spread isn’t just for toast! I love it as a dip for fresh vegetables, mixed with pasta for a quick sauce, smothered on a sliced baguette as an appetizer, or as a spread on sandwiches. It’s really versatile and stores well in the fridge for a few days.

Make it Ahead

I love a breakfast I can prep ahead, so you already know this ricotta toast recipe is in my meal prep rotation! Make the whipped ricotta as directed in the recipe card, and store it in the fridge for 3-4 days. I usually give it a quick mix to reincorporate any liquid that may have separated before using. Then, all I do is toast my sourdough and add any toppings I fancy that day. It’s almost as easy as my overnight oats for breakfast meal prep. 😉

Ricotta Toast Variations

I think this whipped ricotta toast base recipe is delicious as-is, but it’s even better with toppings! I’ve tested many different topping combinations, but here are four stand-out favorites:

Roasted Grapes, Thyme, and Bacon

This topping is perfect for when you can’t decide between savory or sweet. Toss your grapes in a light coating of olive oil and roast in a 400°F oven for 10-15 minutes or until they become wrinkled and soft. You can cook the bacon however you’d like, but I recommend cooking it in the oven, as it’s already on and hot! Chop the cooked bacon into bite-sized pieces, layer your roasted grapes on top of the ricotta, and sprinkle with fresh thyme leaves.

Overhead view of ricotta toast with roasted grapes, thyme and bacon.

Tomatoes, Basil, and Balsamic Reduction

Tomatoes, basil, and balsamic are ALWAYS a winning combination. Any kind of tomatoes work for this topping! Add a drizzle of balsamic reduction on top and fresh basil leaves, and you’re basically eating bruschetta for breakfast! YUM.

Overhead view of ricotta toast with blistered tomatoes, basil, and balsamic reduction.

Strawberry, Mint, and Honey

This whipped ricotta toast topping makes me dream of summer mornings. Bonus points if you grow your own mint and strawberries (season-dependent, of course!). Simply slice fresh strawberries, layer them on top of the toast, and sprinkle with torn mint leaves and a drizzle of honey. The flavors are so light and refreshing, and it really couldn’t be easier to make. You could also use other types of berries, like raspberries or blueberries.

Overhead view of ricotta toast with sliced strawberries, mint, and honey.

Mushrooms, Garlic, Wilted Spinach, and Red Pepper Flakes

For this one-pan topping, sauté sliced mushrooms (any type) in olive oil with a sprinkle of salt for about 5 minutes. Add minced garlic and cook for another minute or so, then mix in fresh spinach until wilted. Season to taste before adding to your whipped ricotta with a pinch of red pepper flakes. The juicy mushrooms are irresistible, and the wilted spinach is a great way to sneak in some green veggies for breakfast, too.

Overhead view of ricotta toast with mushrooms, garlic, wilted spinach, and red pepper.

More Topping Ideas!

I honestly can’t think of a single savory or sweet ingredient that wouldn’t work well with this creamy, tangy lemon ricotta toast base recipe. Here are a few more ideas to get your creative juices flowing:

Print

Ricotta Toast Recipe

Upgrade your breakfast game with this quick and easy Ricotta Toast recipe. It’s delicious as-is, but we’ve also included four tasty variations to try!
Course Breakfast
Cuisine American
Total Cost ($7.36 recipe / $0.92 serving)
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 to 10 slices
Calories 262kcal
Author Jess Rice

Equipment

  • Hand Mixer

Ingredients

  • 15 oz tub of whole milk ricotta (just shy of 2 cups) $2.67
  • 2 tsp lemon zest* $0.50
  • 1 Tbsp olive oil $0.19
  • ¼ tsp salt $0.01
  • 1 lb loaf of sourdough** $3.99

Instructions

  • Combine ricotta cheese, lemon zest, olive oil and salt in a medium mixing bowl.
  • Using a hand mixer, whip the ingredients together until they are smooth and creamy.
  • Slice sourdough into thick slices and toast.
  • Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.
  • Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.

See how we calculate recipe costs here.

Notes

*I zested one whole lemon for this recipe and then saved the rest of the lemon in a ziplock baggie in the fridge for another recipe that requires lemon juice. I don’t recommend adding the lemon juice to the ricotta for this one, as the mixture will be too wet instead of being light and creamy.

**The bake-at-home sourdough loaves from Kroger are a nice option, but they don’t yield as many slices as a pre-sliced loaf, so use whatever you like best!

Nutrition

Serving: 1slice | Calories: 262kcal | Carbohydrates: 31g | Protein: 12g | Fat: 10g | Sodium: 459mg | Fiber: 1g

how to make Ricotta Toast – step by step photos

Ricotta, olive oil, and lemon zest in a mixing bowl.

Combine 15 oz ricotta cheese, 2 tsp lemon zest, 1 Tbsp olive oil, and ¼ tsp salt in a medium mixing bowl.

A hand mixer whipping ricotta in a mixing bowl.

Using a hand mixer, whip the ingredients together until they are smooth and creamy.

A loaf of sourdough bread cut into slices on a wooden cutting board.

Slice a 1 lb loaf of sourdough into thick slices and toast.

A hand spreading whipped ricotta on slices of sourdough toast.

Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.

Ricotta toast 4 ways on a wooden serving platter, one topped with strawberries and mint, the next with roasted grapes and bacon, another with blistered tomatoes and basil, and the last with mushrooms and wilted spinach.

Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.

Ricotta toast 4 ways on a wooden serving platter, one topped with strawberries and mint, the next with roasted grapes and bacon, another with blistered tomatoes and basil, and the last with mushrooms and wilted spinach.

More Easy Toast Recipes

The post Ricotta Toast 4 Ways appeared first on Budget Bytes.

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