BANANA RICOTTA MUFFINS
Delicious banana ricotta muffins made with ripe bananas, creamy ricotta and chocolate chips, then baked until the tops are golden. A perfect healthy breakfast or snack.
Provided by Ali
Categories muffins
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F. Grease and prepare a 12 muffin tin.
- Mix the flour, granulated sugar, baking powder and salt together in a large bowl.
- Whisk the canola oil, eggs, milk and vanilla extract together in a medium sized bowl. Gently mix in the ricotta and mashed banana.
- Add the wet ingredients to the dry ingredients in three additions, mixing until just combined. Don't over mix the batter.
- Fold in the chocolate chips.
- Divide the batter evenly between the 12 muffin tins.
- Put the tray in the oven and immediately decrease the temperature to 375F. Bake for 25-30 minutes, until a toothpick comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 367 calories, Sugar 25.6g, Sodium 29.6mg, Fat 19.8g, SaturatedFat 4.4g, UnsaturatedFat 14.7g, TransFat 0.1g, Carbohydrate 44.8g, Fiber 1.7g, Protein 5.5g, Cholesterol 35mg
BANANA NUT RICOTTA MUFFINS
Steps:
- Preheat the oven to 325° F. Prepare muffin tins by lining with cupcake liners or lightly spraying with coconut oil or baking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir in the pecans. Make a well in the center of the flour mixture.
- In a separate bowl, blend together the sugar, eggs, oil and buttermilk using a whisk. Stir in the bananas, ricotta and vanilla, mixing well.
- Add the banana mixture to the flour and stir until combined. Using a standard ice cream scoop, divide the batter into the muffin tins.
- Bake for about 20-25 minutes or until the muffins are golden, and a toothpick inserted into the center comes out clean. Enjoy warm or at room temperature.
Nutrition Facts : Calories 199 kcal, Carbohydrate 30 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 124 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
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!
Provided by TIDBITS
Time 25m
Number Of Ingredients 11
Steps:
- 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.
HIGH PROTEIN BANANA OAT RICOTTA MUFFINS WITH LSA
Make and share this High Protein Banana Oat Ricotta Muffins With LSA recipe from Food.com.
Provided by yasbean
Categories Cheese
Time 20m
Yield 12 Muffins
Number Of Ingredients 8
Steps:
- Coarsely grind oats using a coffee grinder or food processor. Add baking soda to it.
- Using a hand beater or a mixer blend sugar, ricotta cheese, eggs, oil, till smooth.
- Add bananas, oats, baking powder, flaxseed and blend till smooth ( about 3-4 minutes).
- Grease a muffin pan with non stick cooking spray or oil.
- Fill the muffin pans 3/4 , sprinkle flaxseed on them and bake 12-15 minutes till done.
Nutrition Facts : Calories 209.1, Fat 8.1, SaturatedFat 5.3, Cholesterol 6.4, Sodium 73.6, Carbohydrate 27.4, Fiber 3.8, Sugar 5, Protein 8.3
HEALTHY BANANA MUFFINS
Make and share this Healthy Banana Muffins recipe from Food.com.
Provided by Noodles
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Coat a 12-cup large muffin pan with cooking spray.
- In a large bowl whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps.
- Stir in oats and cranberries.
- Add oil, egg, milk, carrots and banana and stir until 2 minutes.
- Distribute batter between the 12 muffin cups.
- Bake until a toothpick inserted in center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 180.1, Fat 4.6, SaturatedFat 0.8, Cholesterol 15.6, Sodium 271.3, Carbohydrate 32.1, Fiber 2.9, Sugar 12.4, Protein 3.9
HEALTHY BANANA-PINEAPPLE MUFFINS
This is my own generic muffin recipe. Vary it by substituting different combinations of grated zucchini, carrot, or apple, and/or pumpkin puree, craisins or raisins totalling 2.5 to 3 cups of fruit; also substitute rolled oats or other whole grains for the nuts.
Provided by LindaS
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Whisk first 4 ingredients until well blended.
- Stir in 5 dry ingredients just until moistened. Batter will be thick.
- Add bananas, pineapple, and nuts.
- Prepare muffin tin with non-stick cooking spray and flour or use paper liners. Spoon batter into muffin cups until they are full or slightly more.
- Bake at 350 degrees for 30 minutes, or until toothpick inserted in center of muffin comes out clean.
Nutrition Facts : Calories 388.3, Fat 18.9, SaturatedFat 1.5, Sodium 340.4, Carbohydrate 49.9, Fiber 2.4, Sugar 22.4, Protein 6.7
DONNA HAY'S BANANA, RICOTTA AND PECAN MUFFINS
From the NZ Herald website. They sound nice and I can't wait to try them. "Studded with nuts, oats, berries and dates, and drizzled with a little maple or agave syrup, these wholesome muffins make for a delicious breakfast on the run or a nourishing morning snack. Enjoy them fresh from the oven with a cup of tea, bake a batch on the weekend in readiness for the week's school lunchboxes or whip them up the night before a busy day." The recipe says it makes 6 muffins, but I would suggest making 12 smaller ones and probably not cooking them for quite so long. Check them after 25 minutes for doneness and if necessary cook a little longer.
Provided by Kiwi Kathy
Categories Quick Breads
Time 45m
Yield 6 large muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C Place the flour, baking powder, sugar and pecans in a bowl and stir to combine.
- Make a well in the centre, add the buttermilk, eggs, vanilla, oil and banana and stir until just combined. Fold through the ricotta and spoon the mixture into 6 x ¾ cup capacity tins lined with muffin cases.
- Bake for 40-45 minutes or until cooked when tested with a skewer. Drizzle with agave syrup to serve.
Nutrition Facts : Calories 673.8, Fat 32.9, SaturatedFat 6.8, Cholesterol 83.7, Sodium 202.4, Carbohydrate 84, Fiber 4.4, Sugar 42.6, Protein 14
MOIST AND HEALTHY BANANA MUFFINS
These are yummy muffins that are moist and low sugar, salt, and fat too!! If you like stuff that is not really sweet, powdered sugar subbed in for the regular will cut down on the sweetness. I got these from a healthy recipe site.
Provided by Gods_sugarcookie
Categories Quick Breads
Time 22m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F
- line 12 muffin tins with paper muffin cups or spray with non-stick cooking spray.
- Sift dry ingredients together.
- add all liquid ingredients; mix.(don't over mix)
- Fill muffins tins 3/4 full.
- Bake in pre-heated oven for 15-20 minutes.
Nutrition Facts : Calories 194.1, Fat 7, SaturatedFat 1.1, Cholesterol 18, Sodium 227.6, Carbohydrate 30.5, Fiber 2.5, Sugar 9.8, Protein 3.9
HEALTHY BANANA BRAN MUFFINS
This recipe REALLY made 12 muffins and they're only 125 calories a piece, not to mention, they taste great.
Provided by roxygibbs
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Grease or paper line muffin cups (i sprayed).
- Combine cereal, bananas, milk, egg and oil in bowl; mix well. Let stand 5 minutes; stir to break up cereal.
- Combine flour, sugar (sweetner), baking powder, baking soda, spices and nuts (if using) in separate bowl.
- Add flour mixture all at once to cereal mixture, stirring just until moistened.
- Divide evenly among prepared muffin cups, which comes to about a heaping tablespoon per muffin.
- Bake 20-25 minutes or until tester inserted in center comes out clean.
- Serve warm (room temp is OK too).
Nutrition Facts : Calories 139.7, Fat 6, SaturatedFat 1, Cholesterol 19.1, Sodium 158.7, Carbohydrate 19.8, Fiber 1.6, Sugar 6.6, Protein 2.9
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