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.
For banana muffins that taste like dessert for breakfast, try these banana white chocolate muffins. For healthy muffins, try these chocolate sweet potato muffins or these banana carrot 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!
For other recipes that use up leftover ricotta, try this banana bread with ricotta or this ricotta honey toast.
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!Print
Banana Ricotta Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- 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
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