Healthy Banana Ricotta Muffins Recipes

THE ULTIMATE HEALTHY BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with liners and spray the inside of the liners to prevent sticking.
• In a large bowl, mix together mashed bananas, honey, egg, vanilla, olive oil and milk until well combined. Add in whole wheat pastry flour, baking soda, cinnamon and salt and use a wooden spoon to mix together until the batter is just combined. DO NOT overmix. Fold in ½ cup chopped walnuts.
• Divide batter evenly into muffin liners, sprinkle each muffin with chopped walnuts. Bake for 20-25 minutes or until the toothpick comes out with just a few crumbs attached.
• Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.

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.

RICOTTA-BLUEBERRY MUFFINS

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.