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).
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.
However, I was just so excited with my recipe invention, that actually turned out amazingly well – I had to share!
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.
That is my theory, any way.
Before I jump into the recipe, let’s talk about all these good-for-you ingredients and some tips for a moment.
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.
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 😉
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.
It’s easy enough, any age can be of some help.
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!
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.
- 2 Tablespoons honey
- ¼ 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
- ½ teaspoon salt
- 1 cup low fat ricotta cheese
- ½-1 cup chocolate chips
- 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.
Don’t forget to pin this recipe so you never loose it!
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