Mediterranean Baked Ricotta Muffins | High Protein Power Bombs

Mediterranean Baked Ricotta Muffins – Ready in 25 Mins

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Mediterranean Baked Ricotta Muffins - High Protein Power Bombs - ricotta muffins power tower #snack #gym |

I love discovering new recipes! Especially if they’re linked to getting me fitter and stronger. And that’s exactly what these baked ricotta muffin power bombs do.

They’re my new favourite and are now my post gym go-to snack. After a good workout it’s imperative to replenish our body’s natural stores, and protein is critical for muscle growth.

That’s where these baked ricotta muffins really come into play.

For those of you in the know, whey protein is one of the most popular and most effective forms of protein supplement out there.

It’s very common to buy it in powder form, and is a real boost for the muscles after working out.

Mediterranean Baked Ricotta Muffins - High Protein Power Bombs - ricotta muffins ingredients #prep #oven |
Mediterranean Baked Ricotta Muffins - High Protein Power Bombs - ricotta muffins in muffin tray #baked #quick |

There are of course other ways to get whey protein into your system, and baked ricotta is certainly one of them.Whey is the liquid leftover after making cheese or heating milk, and the latter is the basis of ricotta cheese.

Importantly for vegetarians, rennet is not used in the formation of ricotta and is therefore considered a vegetarian cheese. It is also very high in protein and very low in fat.

In fact, thanks to the addition of eggs in these baked ricotta muffins, a small serving of three little muffins contains over 20g of protein!

If you munch all six down yourself (I often do after a big workout) you’re looking at over 40g of protein.

Mediterranean Baked Ricotta Muffins - High Protein Power Bombs - ricotta muffins right off the oven #high protein #egg |
Mediterranean Baked Ricotta Muffins - High Protein Power Bombs - ricotta muffins ready to go #easy #ricotta |

That’s A LOT OF PROTEIN! If you’d like to a know more about how much protein we actually need (and get a full high protein meal plan, please go over here).

Baked Ricotta Muffins – more than just a snack

Of course, it’s all well and good to know you’re about to eat a load of hard-earned protein in your post-workout snack, but if you’re not looking forward to it then you’ll hardly be pushing yourself.

That’s the where the Mediterranean combo comes in – olives or capers (or both!), sundried tomatoes and smooth, fresh cheese. Damn, it’s good.

Mediterranean Baked Ricotta Muffins - High Protein Power Bombs - ricotta muffins ready to serve #vegetarian #cheese |

In fact it’s so good you’ll likely find yourself working out more often just to eat these ricotta muffins. I certainly do.

Mediterranean Baked Ricotta Muffins - High Protein Power Bombs - ricotta muffins ready to eat #high protein #egg |
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4.71 from 31 votes

Mediterranean Baked Ricotta Muffins

Mediterranean Baked Ricotta Muffins. High protein meets high flavour in these delicious ricotta muffins, perfect as a filling snack or post-gym meal.
Course Post-Workout, Snack
Cuisine Vegetarian
Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 ricotta bombs
Calories 101kcal
Author Heiko & HurryTheFoodUp



  • 1 tsp hot sauce (eg. sriracha)
  • 2 spring onions (or shallots)
  • 6 bay leaves


  • Pre-heat the oven to 190°C/ 375°F
  • Slice the sundried or cherry tomatoes into small pieces and place in mixing bowl.
  • Do the same with the olives.
  • Add the ricotta, eggs, capers, spring onion and salt and pepper.
  • As optional – throw in the hot sauce now.
  • Beat it well with a fork.
  • To prep the muffin tray simply place 6 muffin papers in the appropriate slots. If you don’t have any papers and are cooking directly in a muffin tray, then you should butter the slots to allow easy removal of the baked ricotta.
  • Optional: Add a bay leaf into each slot (make sure not to eat it later on, it’s just for flavour!).
  • Pour an equal measure of the mix into each of the 6 muffin papers.
  • Place tray in the middle of the oven and cook for 18-20 minutes, until the top of each ricotta bomb has begun to brown. That’s it!
  • Serve with your favourite sauce or just enjoy alone 🙂


Please note the nutritional information supplied in the box is for ONE muffin.
If you enjoyed these baked ricotta bombs, then you should really try these breakfast egg muffins! This high protein white bean salad is sooooo much greater than the sum of its parts too! And we can’t finish this recipe off without a big shout out to Hauke’s brother Heiko! Thanks for this cool recipe idea, mate!


Nutrition Facts
Mediterranean Baked Ricotta Muffins
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

About Dave

From the UK to Germany with many stops along the way. Food without meat is the best type of food. And I plan to share it!


  1. I’m trying to do more fiber in my diet and I don’t like olives, what could I substitute for the olives and add for fiber?

  2. Do these freeze well to be used later?

    • I’m making these tomorrow – will throw a couple in the freezer and let you know 24 hours later Ashlee! 🙂

      • Hi again Ashlee – I’m very happy to say they freeze and reheat wonderfully! Just as tasty as the day they were made – if not more so!!

        • how did you reheat? any instructions? 🙂

          • Hi Kat! I put them on the defrost setting on my microwave for 2 minutes, let them stand for a minute and then gave them a 1.5 minute blast on full power (1000w). That was for 6 muffins. Just make sure each one is piping hot throughout and you’ll be fine 🙂

  3. 5 stars
    I wanted to tell you that we loved your recipe so much that we featured it on our blog post. “5 Fabulous Recipes Using Fresh Ricotta” on our Lyme and Travel Blog – Dancing With Fireflies. Great Recipe and fantastic blog!

  4. 5 stars
    Thank you for sharing amazing, good, easy & healthy recipes.

  5. 5 stars
    Love this recipe. I added chilies and fresh basil to my version and they were awesome,!

  6. Awesome recipe…you guys are brilliant

  7. Shirley Megaw

    5 stars
    How do you lovely cooks make your ricotta and what do you do with the fluid that over after the separation process
    Thank you Shirl

    • Hi Shirley, actually I’ll confess, we’re naughty. We use the ready-made stuff from the supermarket. I’m sure making your own is 10x better, if you have the time!

  8. Would like to sign up for newsletter. Thank you.

  9. Michelle Reynoso

    Love your website! You guys are hilarious! I am trying to get on the mailing list. Hope this does it.

  10. Sierra Shalosky

    5 stars
    I just started trying to get healthy this year, I quit drinking and smoking and I started dieting and working out. I bought some ricotta today and was wondering what to use it for, and I am soooooo excited to try this! Thanks for this amazing idea!!!! I’m drooling lol

    • Congrats Sierra, it sounds like you know exactly what you want! I’m also an ex heavy-smoker and have cut down on drinking, too (as you have to workout EVEN MORE otherwise) 😀 and I realised that better food goes hand in hand with it 🙂

      Great that you came across our recipe! This is a personal fave of mine too, so enjoy!

  11. Just found your website while searching for recipes to use up my homemade ricotta. Just wondering if anyone has made these using an Instant Pot instead of the oven, and, if so, how did they turn out? Recipe sounds like the popular “Egg Bites” that are going around on the web, but this one has more cheese and less egg. I like the olive/caper/dried tomato idea and uses a lot more ricotta…

    • I’ve never tried them in the Instant Pot to be honest – and I haven’t heard from anyone who has. But there’s only one way to find out, as they say 🙂

      We’re glad you found us, Patty – enjoy the ricotta, however you cook it!

  12. ❤️ this site so much!

  13. Geraldine Merrifield

    Please add me to your site. Thanks

  14. Hey I was thinking of making some of these and taking them camping- do you think they would last a couple days in a cooler?

  15. 5 stars
    Super recipe! I’ve been making egg cups for years – great grab and go breakfast option – but I never thought about adding ricotta. I used kalmata olives, sun-dried tomato, fresh basil , and feta. Delicious and easy! Thanks for sharing 🙂

  16. Could you make this with lemon and poppy seeds like a traditional muffin? I think that would be delish!

  17. 5 stars
    I would like to sign up to get your recipes, did try a few weeks ago. Thanks for the great recipes best I have seen. Would like not to eat meat, believe your recipes will make the transition easier.
    Thank you

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