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.

These ricotta muffins are so delicious! They have such a creaminess and richness which goes exceptionally well with bananas and chocolate.

For other tasty breakfast muffins, try these banana carrot muffins, banana almond flour muffins or these banana pear muffins.

What to do with leftover ricotta?

Ricotta is a tasty cheese that goes well in all sorts of dishes. But it doesn’t really go on its own.

Ricotta is often used in pasta recipes, but you may not use up the entire container of ricotta and may just be left with a small amount of ricotta.

This delicious muffin recipe is perfect to use up that leftover ricotta before it goes bad.

You may start buying ricotta just for several batches of these muffins!

Ingredients & Substitutions for Banana Ricotta Muffins:

Ricotta — Obviously this is an essential 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 ripest bananas you have. Even when they turn black and look like they are too gross to eat, these are actually the best bananas for baking. They add moisture 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. Canola oil has a more neutral taste.

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 great!