Banana Ricotta Muffins Recipes

BANANA NUT RICOTTA MUFFINS

Steps:

• Preheat the oven to 325° F. Prepare muffin tins by lining with cupcake liners or lightly spraying with coconut oil or baking spray.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir in the pecans. Make a well in the center of the flour mixture.
• In a separate bowl, blend together the sugar, eggs, oil and buttermilk using a whisk. Stir in the bananas, ricotta and vanilla, mixing well.
• Add the banana mixture to the flour and stir until combined. Using a standard ice cream scoop, divide the batter into the muffin tins.
• Bake for about 20-25 minutes or until the muffins are golden, and a toothpick inserted into the center comes out clean. Enjoy warm or at room temperature.

HEALTHY BANANA RICOTTA MUFFINS | RECIPE

Steps:

• Preheat the oven to 350 degrees.
• In a large mixing bowl, mash your banana's.
• Add the honey, agave nectar, egg, and vanilla. Mix until blended.
• Then add to the mixing bowl the flour, baking powder, baking soda, and salt. Mix again until blended.
• Fold in the ricotta cheese until blended.
• Fold in the chocolate chips until mixed throughout.
• Grease a cupcake tin with nonstick spray.
• Spoon batter into each tin until full to the top.
• For mini muffins, bake 10-12 minutes, until cooked all the way through. For regular size muffin tins, bake about 15-18 minutes until baked through. Do not over cook or they will be dry.
• Remove and cool on a wire rack.
• Can be stored in a airtight container for a few days, or in the freezer up to 2 months.

BANANA RICOTTA MUFFINS

Steps:

• Preheat the oven to 400F. Grease and prepare a 12 muffin tin.
• Mix the flour, granulated sugar, baking powder and salt together in a large bowl.
• Whisk the canola oil, eggs, milk and vanilla extract together in a medium sized bowl. Gently mix in the ricotta and mashed banana.
• Add the wet ingredients to the dry ingredients in three additions, mixing until just combined. Don't over mix the batter.
• Fold in the chocolate chips.
• Divide the batter evenly between the 12 muffin tins.
• Put the tray in the oven and immediately decrease the temperature to 375F. Bake for 25-30 minutes, until a toothpick comes out clean.

HIGH PROTEIN BANANA OAT RICOTTA MUFFINS WITH LSA

Steps:

• Coarsely grind oats using a coffee grinder or food processor. Add baking soda to it.
• Using a hand beater or a mixer blend sugar, ricotta cheese, eggs, oil, till smooth.
• Add bananas, oats, baking powder, flaxseed and blend till smooth ( about 3-4 minutes).
• Grease a muffin pan with non stick cooking spray or oil.
• Fill the muffin pans 3/4 , sprinkle flaxseed on them and bake 12-15 minutes till done.

DONNA HAY'S BANANA, RICOTTA AND PECAN MUFFINS

Steps:

• Preheat oven to 180°C Place the flour, baking powder, sugar and pecans in a bowl and stir to combine.
• Make a well in the centre, add the buttermilk, eggs, vanilla, oil and banana and stir until just combined. Fold through the ricotta and spoon the mixture into 6 x ¾ cup capacity tins lined with muffin cases.
• Bake for 40-45 minutes or until cooked when tested with a skewer. Drizzle with agave syrup to serve.