These banana ricotta muffins are a delicious and healthy breakfast or snack. They are made with ripe bananas, creamy ricotta and chocolate chips and then baked until the tops are golden.
What to do with leftover ricotta?
Ricotta is one of my favorite cheeses in all sorts of dishes. But it doesn’t really go on its own. This means that often I end up with leftover ricotta wondering what to do with it. I mainly use ricotta in pasta which often leaves me with a half cup or so extra. I decided to create a delicious muffin recipe to use up that leftover ricotta before it goes bad.
Ricotta muffins are absolutely amazing. They have such a creaminess, and richness which goes exceptionally well with bananas and chocolate. You may start buying ricotta just for several batches of these muffins!
Ingredients & Substitutions for Banana Ricotta Muffins:
- Ricotta. Obviously this is a critical ingredient for these creamy muffins. However, it doesn’t have to be the fanciest ricotta. Since you are baking it in a muffin the quality is not as important as in a pasta sauce for example.
- Bananas. Use the most ripe bananas you have. Even when they turn black and almost look like they are too gross to eat, these are actually the best bananas for baking. They add moistness and sweetness.
- Canola Oil. You can replace this with sunflower oil, avocado oil, coconut oil, or olive oil. However if you use avocado, coconut or olive oil, you will have a bit of flavor that comes through in the muffins. I prefer canola oil since it is neutral.
- Chocolate Chips. Regular semi sweet chocolate chips for baking will work here. If you want to make healthier muffins, cut these out. Simple banana ricotta muffins on their own will still taste amazing!
Check out these other muffin recipes you may like:
Pair these banana ricotta muffins with a healthy smoothie:Print
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.
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup canola oil
- 2 eggs
- 2 tsp vanilla extract
- ½ cup ricotta cheese
- ½ cup milk
- 1 medium ripe banana, mashed
- 1 cup semisweet chocolate chips
- 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.
- If you want healthier muffins, leave out the chocolate chips.
- You can substitute the canola oil with avocado, sunflower, coconut or olive oil, but the flavor of the oil will come through a bit in the muffins.
- You don't need the highest quality ricotta cheese, any type will taste just as good.
- Category: muffins, breakfast
- Method: Baked
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 367
- Sugar: 25.6g
- Sodium: 29.6mg
- Fat: 19.8g
- Saturated Fat: 4.4g
- Unsaturated Fat: 14.7g
- Trans Fat: 0.1g
- Carbohydrates: 44.8g
- Fiber: 1.7g
- Protein: 5.5g
- Cholesterol: 35mg
Keywords: breakfast muffins, ricotta muffins, muffins