Description
Delicious and fluffy muffins made with ricotta cheese, ripe bananas, and a citrus twist.
Ingredients
Scale
- 2 large ripe bananas, mashed
- 1 cup ricotta cheese
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons turbinado sugar, for sprinkling (optional)
Instructions
- Preheat oven to 350°F and line a standard 12-cup muffin tin with paper liners or coat with nonstick spray.
- In a large mixing bowl, whisk together the mashed bananas, ricotta cheese, eggs, vegetable oil, milk, vanilla extract, orange zest, lemon zest, fresh orange juice, and fresh lemon juice until smooth.
- In a separate bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk thoroughly.
- Gently fold the dry mixture into the wet ingredients, stirring just until combined without overmixing.
- Spoon the batter into muffin cups, filling them approximately three-quarters full. Sprinkle turbinado sugar on top if desired.
- Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to not overmix the batter to keep the muffins fluffy.
- These muffins can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg