Save to Pinterest Light, moist muffins featuring creamy ricotta, ripe bananas, and a bright burst of citrus—perfect for breakfast or a snack.
I made these muffins on a weekend morning when my bananas were a bit too ripe. The playful mix of ricotta and citrus created a comforting treat that my family devoured warm from the oven.
Ingredients
- Ripe bananas (2 large): Mashed, for sweetness and moisture
- Ricotta cheese (1 cup): Adds creamy richness
- Eggs (2 large): For structure and binding
- Vegetable oil (1/3 cup): Keeps muffins tender
- Milk (1/2 cup): Helps hydrate flour
- Vanilla extract (1 tsp): Flavor depth
- Zest of 1 orange: Fresh citrus aroma
- Zest of 1 lemon: Adds bright tang
- Fresh orange juice (2 tbsp): Enhances citrus notes
- Fresh lemon juice (2 tbsp): Balances sweetness
- All-purpose flour (2 cups): Provides structure
- Granulated sugar (3/4 cup): Sweetness
- Baking powder (2 tsp): Leavening
- Baking soda (1/2 tsp): Extra lift
- Salt (1/2 tsp): Balances flavors
- Turbinado sugar (2 tbsp): Optional, for crunch on top
Instructions
- Prepare Tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Wet Ingredients:
- In a large bowl, whisk together mashed bananas, ricotta, eggs, oil, milk, vanilla, orange zest, lemon zest, orange juice, and lemon juice until smooth.
- Combine Dry Ingredients:
- In a separate bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- Fold Together:
- Gently fold the dry mixture into the wet ingredients just until combined; a few lumps are okay.
- Fill and Top:
- Divide batter evenly into muffin cups, filling each about 3/4 full. Sprinkle with turbinado sugar if desired.
- Bake:
- Bake for 22 to 25 minutes, until tops are golden and a toothpick comes out clean.
- Cool:
- Let muffins cool 5 minutes in the tin, then transfer to a wire rack to cool completely.
Save to Pinterest When my kids tried these muffins for the first time, they giggled at the citrus aroma and quickly claimed their favorites. It is now our breakfast treat when ripe bananas appear.
Required Tools
Mixing bowls, whisk, muffin tin, paper liners or nonstick spray, measuring cups and spoons, zester or grater
Allergen Information
Contains milk (ricotta), eggs, wheat (flour). May contain traces of nuts if added. Use certified gluten-free flour for gluten-free needs.
Nutritional Information
Each muffin has about 185 calories, 6 g total fat, 28 g carbohydrates, and 5 g protein.
Save to Pinterest Enjoy these muffins fresh or freeze for a quick grab-and-go snack. The blend of ricotta and citrus makes every bite full of flavor.
Common Recipe Questions
- → Can I use low-fat ricotta?
Yes, low-fat ricotta works well. The texture may be slightly less creamy, but the muffins remain soft and moist.
- → What other fruits can I substitute for bananas?
Mashed pumpkin or applesauce can replace bananas, but adjust sweetness and moisture as needed.
- → Are nuts or chocolate chips needed?
These are optional additions for extra texture. Try 1/2 cup of chopped nuts or chocolate chips folded into the batter.
- → How do I make this gluten-free?
Use a 1:1 gluten-free flour blend in place of regular flour. Check all ingredients for certified gluten-free status.
- → Can I freeze the muffins?
Yes, let muffins cool completely, then freeze in airtight containers for up to three months. Thaw as needed.
- → Which citrus works best for the zest?
Use fresh orange and lemon for zest and juice. Lime zest could add a unique twist if desired.