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Healthy Banana Ricotta Muffins | 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!

5 from 5 reviews

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

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
  • 1/21 cup chocolate chips

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, mash your banana’s.
  3. Add the honey, agave nectar, egg, and vanilla. Mix until blended.
  4. Then add to the mixing bowl the flour, baking powder, baking soda, and salt. Mix again until blended.
  5. Fold in the ricotta cheese until blended.
  6. Fold in the chocolate chips until mixed throughout.
  7. Grease a cupcake tin with nonstick spray.
  8. Spoon batter into each tin until full to the top.
  9. 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.
  10. Remove and cool on a wire rack.
  11. 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