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Healthy Banana Ricotta Muffins | These yummy, moist muffins are full of good things for kids and adults.  Made from whole wheat and ricotta cheese, minus any oils or sugar - you can whip these up and feel good eating them by the handfuls!

There are not many instances where I have shared a recipe on this blog of mine.  In fact, I can count on one finger how many food posts I have done. (See my other recipe, HERE).

Healthy Banana Ricotta Muffins | These yummy, moist muffins are full of good things for kids and adults.  Made from whole wheat and ricotta cheese, minus any oils or sugar - you can whip these up and feel good eating them by the handfuls!

It is not that I don’t cook.  Actually, it is quite the opposite.  With 4 kids and a husband, I feel like all I do is cook – and my blog is kind of a break from that.

Healthy Banana Ricotta Muffins | These yummy, moist muffins are full of good things for kids and adults.  Made from whole wheat and ricotta cheese, minus any oils or sugar - you can whip these up and feel good eating them by the handfuls!

However, I was just so excited with my recipe invention, that actually turned out amazingly well – I had to share!

Healthy Banana Ricotta Muffins | These yummy, moist muffins are full of good things for kids and adults.  Made from whole wheat and ricotta cheese, minus any oils or sugar - you can whip these up and feel good eating them by the handfuls!

The moment these “Healthy Banana Ricotta Muffins” were born, was totally accidental.  I was missing a few ingredients from a standard banana muffin recipe I was trying, so I started substituting for what I did have.  Ricotta cheese was thrown in there for good measure, and we love how moist and chewy it makes these muffins.  It seems the cheese takes the weight out from the whole wheat somehow.

Healthy Banana Ricotta Muffins | These yummy, moist muffins are full of good things for kids and adults.  Made from whole wheat and ricotta cheese, minus any oils or sugar - you can whip these up and feel good eating them by the handfuls!

  That is my theory, any way.

Healthy Banana Ricotta Muffins | These yummy, moist muffins are full of good things for kids and adults.  Made from whole wheat and ricotta cheese, minus any oils or sugar - you can whip these up and feel good eating them by the handfuls!

Before I jump into the recipe, let’s talk about all these good-for-you ingredients and some tips for a moment.

Healthy Banana Ricotta Muffins

Rather then sugar, I threw in agave nectar and a bit of honey to sweeten the muffin.  I love how I was able to add 3 almost-too-old banana’s – as I usually have that many sitting around wasting away.  I have tried using plain yogurt in place of the ricotta cheese, but hands down – the ricotta makes a better muffin.  I love the 60% cacao bittersweet chocolate chips.  My kids usually complain when I use them, but they don’t seem to mind one bit in these muffins.  When they melt, they are absolutely dee-lish!  Finally, I might add that I really prefer to use white whole wheat in my whole wheat baking.  It seems to not be as heavy as red whole wheat, but still just as good for you.

Healthy Banana Ricotta Muffins-2

There is really nothing horrible for you in these muffins, and you can feel great about eating them by the handfuls!  At least we do 😉

Healthy Banana Ricotta Muffins | These yummy, moist muffins are full of good things for kids and adults.  Made from whole wheat and ricotta cheese, minus any oils or sugar - you can whip these up and feel good eating them by the handfuls!

Every single one of my picky children will down 3 or 4 of these muffins.  To me, that is cooking success!

I also can’t start to make these muffins without a child (or 2 or 3) wanting to help me.

Healthy Banana Ricotta Muffins | These yummy, moist muffins are full of good things for kids and adults.  Made from whole wheat and ricotta cheese, minus any oils or sugar - you can whip these up and feel good eating them by the handfuls!

It’s easy enough, any age can be of some help.

Healthy Banana Ricotta Muffins-3

We like to use the mini cupcake tins as they cook quickly and are more proportionate for children.  Make sure you fill the hole to the tippy top, plus some!

Healthy Banana Ricotta Muffins-4

Healthy Banana Ricotta Muffins | These yummy, moist muffins are full of good things for kids and adults.  Made from whole wheat and ricotta cheese, minus any oils or sugar - you can whip these up and feel good eating them by the handfuls!

These healthy banana ricotta muffins are wonderful right out of the oven, or a couple of days after.  I’ve also had great success freezing them for later use.  I wouldn’t save for more than 2 months in the freezer.

Healthy Banana Ricotta Muffins | These yummy, moist muffins are full of good things for kids and adults.  Made from whole wheat and ricotta cheese, minus any oils or sugar - you can whip these up and feel good eating them by the handfuls!

I do hope you will give them a try, and let me know how you like them.

Healthy Banana Ricotta Muffins | These yummy, moist muffins are full of good things for kids and adults.  Made from whole wheat and ricotta cheese, minus any oils or sugar - you can whip these up and feel good eating them by the handfuls!

And if they put any smiles on some cute little dirty faces!

Here is your printable recipe!

Healthy Banana Ricotta Muffins | These yummy, moist muffins are full of good things for kids and adults. Made from whole wheat and ricotta cheese, minus any oils or sugar - you can whip these up and feel good eating them by the handfuls!

Healthy Banana Ricotta Muffins | Recipe

Created by TIDBITS & COMPANY
Servings 12 or 24 mini’s
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
These healthy banana ricotta muffins are moist, yummy and great for kids or adults. Make it a healthy breakfast, snack or lunch. They are made with 100% whole wheat and mixed with ricotta cheese, to make a chewy muffin that is even good the next day. No oil or sugar to be found in this recipe – but trust me – you won't even miss them!

Ingredients

  • 2 Tablespoons honey
  • 1/4 cup agave nectar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 large bananas mashed
  • 2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup low fat ricotta cheese
  • 1/2-1 cup chocolate chips

Instructions

  • Preheat the oven to 350 degrees.
  • In a large mixing bowl, mash your banana’s.
  • Add the honey, agave nectar, egg, and vanilla. Mix until blended.
  • Then add to the mixing bowl the flour, baking powder, baking soda, and salt. Mix again until blended.
  • Fold in the ricotta cheese until blended.
  • Fold in the chocolate chips until mixed throughout.
  • Grease a cupcake tin with nonstick spray.
  • Spoon batter into each tin until full to the top.
  • For mini muffins, bake 10-12 minutes, until cooked all the way through. For regular size muffin tins, bake about 15-18 minutes until baked through. Do not over cook or they will be dry.
  • Remove and cool on a wire rack.
  • Can be stored in a airtight container for a few days, or in the freezer up to 2 months.

Notes

Recipe found on tidbits-cami.com
Healthy Banana Ricotta Muffins | These yummy, moist muffins are full of good things for kids and adults. Made from whole wheat and ricotta cheese, minus any oils or sugar - you can whip these up and feel good eating them by the handfuls!

Did you make this?

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Don’t forget to pin this recipe so you never loose it!

Healthy Banana Ricotta Muffins | These yummy, moist muffins are full of good things for kids and adults.  Made from whole wheat and ricotta cheese, minus any oils or sugar - you can whip these up and feel good eating them by the handfuls!

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8 Comments

  1. These are the best tasting muffin I’ve eaten in ages! I’ve made them twice since Saturday. Amazing flavor, moist but not raw, just fantastic. I’ve already shared it with a friend and I know she’ll love it too! Thanks…gotta go share it again!

  2. I make banana bread/muffins weekly, these are our new favourite and go-to. The first loaf was gone the same day. It’s just sweet enough with the banana and I love the natural ingredients. Ricotta makes these light and delicious. I use 1 cup whole wheat flour and 1 cup oat flour – amazing!

  3. I made these this afternoon…yummy. My 3 year old granddaughter ate 3 and kept asking for more. Thank you for this recipe!!!