Banana Ricotta Muffins

One of the things I love about baking is its use of ingredients that have passed the normal eating stage. A prime example of this is bananas. I love them and Cati adores them but there is always one or two bananas that go beyond the point of eating with enjoyment. These bananas are too ripe and mushy to eat but just right for baking. I usually make a banana bread but I came across this recipe for Banana-Ricotta Muffins and thought they would be perfect for breakfast. The muffins were delicious and addictive. The ricotta makes the muffins really light and moist. I think I just might want to add ricotta to every banana thing I bake from now on.

Banana-Ricotta Muffins
Source: Adapted from The Chubby Vegetarian
Makes about 18 muffins

2 large bananas, mashed
1/3 cup milk
1/2 cup ricotta cheese
1/2 cup canola oil
1/2 tbsp. vanilla
1/2 cup granulated sugar
1/2 cup light brown sugar
1 3/4 cup flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup walnuts, chopped
3-4 Tbsp raw sugar for sprinkling

Preheat oven to 375 degrees F. Line a cupcake/muffin pan with liners.

In a large bowl mash the bananas. Add the milk, ricotta cheese, canola oil, vanilla, and sugars. Combine using a hand mixer.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the banana mixture and combine until well mixed. Stir in walnuts.

Pour batter into cupcake/muffin pan. Sprinkle each muffin with raw sugar. Bake for 20-30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool for 5 minutes before removing from the pan.

Serve and enjoy!