Monday, December 3, 2012

Banana Ricotta Cinnamon Muffins {Muffin Monday}

Welcome to another edition of our Muffin Monday. :)  Today's recipe is brought to us, all the way from Switzerland, by AnnaLynn's big sis, Jessica who blogs, studies German, and enjoys photographing her way around Europe with her dearly beloved. Oh, and she likes to cook. In fact, she's working her way through none other than Julia Child's Mastering the Art of French Cooking. Impressive, at least to me, since I'm still trying to master the art of any cooking. :)

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...

Bon appetit!

~~~~~

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!

Visit our Muffin Monday page for more deliciously healthy muffin inspiration!

~Lisa

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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

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6 comments:

  1. Yes PLEASE! Those muffins look totally scrumptious and headily delectable and totally addictive all at the same time. I love baked ricotta and putting it into muffins (well the ricotta...not the baked variety ;) ) is my idea of heaven.

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  2. Your muffins look delicious! I like the addition of ricotta. Thanks for sharing your recipe with the Hearth and Soul Hop.

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  3. What a fabulous muffin recipe! Thanks so much to Jessica for sharing it - I look forward to visiting her blog. I love the addition of the ricotta. I can just imagine how moist and delicious it makes the muffins.

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  4. I made these tonight and they were a hit. I modified them. I used stevia and coconut sugar instead of white and brown sugar. I used whole wheat flour instead of all purpose flour. I used 3 bananas instead of 2. I used an extra 1/3rd cup of ricotta cheese. I added the extra ricotta and the extra banana since I figured the whole wheat flour would make them really dry. I also added about 1/2 cup of chocolate chips. They turned out super moist and delicious. I will make these again. And next time instead of regular milk, I plan to use buttermilk. Why not? And I also added about an extra 1/4 cup of stevia. Yummy, yummy, yummy!!!!

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  5. I made these tonight and they were super moist and yummy. I made several changes to the recipe. Instead of white/brown sugar, I used stevia and coconut sugar. I also added an extra 1/4 cup stevia. I used whole wheat flour instead of white flour. I used 3 bananas instead of 2. I used an extra 1/3 cup of ricotta cheese. I figured they would need extra moisture b/c of the whole wheat flour. Then, I added about 1/2 cup chocolate chips. We loved them!!! Thanks for the recipe!

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  6. I almost forgot, I also used coconut oil instead of canola.

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