Healthy Banana Ricotta Muffins | Recipe
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!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 12 or 24 mini's 1x
Ingredients
Scale
- 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