Ricotta Citrus Banana Muffins
Moist and tender muffins featuring ricotta cheese and a burst of citrus flavor, perfect for breakfast or snacks.
Ingredients
Wet Ingredients
- 1 cup ricotta cheese Plain Greek yogurt can be substituted.
- 2 medium ripe bananas, mashed Very ripe bananas are best for sweetness.
- 1/2 cup sugar Can reduce for less sweetness.
- 1/4 cup honey Adds natural sweetness.
- 1/2 cup vegetable oil Oil helps keep muffins moist.
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour Can use only all-purpose for lighter muffins.
- 1/2 cup whole wheat flour Adds nuttiness to the muffins.
Flavorings
- Zest of 1 orange or lemon Adds bright citrus flavor.
- Juice of 1 orange or lemon Enhances the muffin's moisture and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the ricotta cheese, mashed bananas, sugar, honey, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- In another bowl, whisk together the baking powder, baking soda, salt, all-purpose flour, and whole wheat flour.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the citrus zest and juice.
- Fill each muffin liner about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes in the tin, then transfer the muffins to a wire rack to cool completely.
Notes
If the muffins brown too fast, lower the oven temperature by 25°F and add 2-3 extra minutes. Testing with a toothpick is recommended. For sweeter muffins, consider sprinkling raw sugar on top before baking.