BANANA RICOTTA MUFFINS
Delicious banana ricotta muffins made with ripe bananas, creamy ricotta and chocolate chips, then baked until the tops are golden. A perfect healthy breakfast or snack.
Provided by Ali
Categories muffins
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 muffin, Calories 367 calories, Sugar 25.6g, Sodium 29.6mg, Fat 19.8g, SaturatedFat 4.4g, UnsaturatedFat 14.7g, TransFat 0.1g, Carbohydrate 44.8g, Fiber 1.7g, Protein 5.5g, Cholesterol 35mg
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.
Nutrition Facts : Calories 199 kcal, Carbohydrate 30 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 124 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
RICOTTA-BLUEBERRY MUFFINS
My favorite ricotta-blueberry muffin recipe!
Provided by Annie
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with extra-large paper cupcake liners.
- Beat white sugar, butter, and lemon zest together using an electric mixer in a mixing bowl until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
- Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into butter mixture until just combined; batter will be thick. Carefully fold in blueberries.
- Divide batter evenly among the prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar over each muffin.
- Bake in the preheated oven until muffins are golden on top and a toothpick inserted into a muffin comes out mostly clean with some crumbs, 26 to 28 minutes. Remove muffins from the oven and carefully transfer to a wire rack to cool, 15 to 20 minutes.
Nutrition Facts : Calories 280.2 calories, Carbohydrate 40.9 g, Cholesterol 46.3 mg, Fat 11 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 6.7 g, Sodium 196.1 mg, Sugar 23.2 g
ULTIMATE BANANA MUFFINS
My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
- Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
- Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
- Divide batter evenly among the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 30.7 g, Cholesterol 29.1 mg, Fat 7.4 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 286.1 mg, Sugar 15.1 g
HEALTHY BANANA RICOTTA MUFFINS | RECIPE
These healthy banana ricotta muffins are moist, yummy and great for kids or adults. Make it a healthy breakfast, snack or lunch. They are made with 100% whole wheat and mixed with ricotta cheese, to make a chewy muffin that is even good the next day. No oil or sugar to be found in this recipe - but trust me - you won't even miss them!
Provided by TIDBITS
Time 25m
Number Of Ingredients 11
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.
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- Preheat oven to 350ºF/180ºC. Spray muffin cups with nonstick cooking spray or line with cupcake liners. Set aside.
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