AnnaLynn and I are sure you'll be inspired to do a little baking after seeing what Jessica has to share with us today. We haven't tried making these yet, but ricotta cheese is on our shopping list...
I've been asked by my lovely Mother and my lovely younger sister, Anna to share a muffin recipe I tried recently with a not so usual ingredient. Do you have any leftover ricotta cheese from making lasagna? Even if not, ricotta cheese is the secret unusual ingredient in this recipe that renders the muffins super moist, light, and addictive! Beware as you'll be tempted to eat the whole pan before it cools!
Banana Ricotta Cinnamon Muffins
Makes 18 muffins
2 large bananas, mashed
1/3 cup milk
1/2 cup ricotta cheese
1/2 cup canola oil (sub. coconut oil, if desired)
1/2 tbsp. vanilla extract
1 tbsp. cinnamon
1/2 cup granulated sugar
1/2 cup light brown sugar
1 3/4 cup flour (sub. w/w pastry flour, if desired)
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup walnuts, chopped (optional)
3-4 tbsp. raw sugar for sprinkling
Preheat oven to 375 F. Line a cupcake/muffin pan with liners.
In a large bowl, mash the bananas. Add the milk, ricotta cheese, canola oil, vanilla, cinnamon, and sugars. Stir until combined.
In another bowl, whisk the flour, baking powder, baking soda, and salt. Add to the banana mixture and combine until well mixed. Stir in walnuts.
Pour batter into the muffin liners about 3/4 full. Sprinkle each with raw sugar. Bake for 20-30 minutes, or until a toothpick inserted into the middle comes out clean. Remove from oven and allow to sit for 5 minutes before removing from pan.
Serve and enjoy warm!
Thanks so much, Jessica, for sharing your delicious sounding recipe with us; wish we could sit down and enjoy one with you...we love and miss you!
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Sharing with: April's Hearth & Soul Blog Hop,Titus 2sday, Deep Roots at Home, Wise Woman Link-up, and Raising Homemakers