Banana Ricotta Muffins

We’ve been spending a lot of time at the beach and water parks lately, soaking in all this gorgeous summer weather. I usually pack the picnic blanket and some food so we can have a picnic on our outing. The kids love picnics, and it’s cheaper and healthier than buying food when we’re out. Muffins are perfect portable food for bringing on our picnics. I like putting ricotta in muffins because it makes them extra moist and delicious. Bananas and chocolate chips are the kids’ favourite kind of muffins, so this version went over very well with them.
I made a batch of these the other day when our niece was visiting, and the three kids practically inhaled them. Seriously, I didn’t even have time to get a picture of them eating the muffins because they devoured them so fast. But trust me, they all gave the muffins an enthusiastic thumbs-up!

Banana Ricotta Muffins

2 large overripe bananas, mashed
1/3 cup milk
1/2 cup ricotta cheese
1/4 cup melted butter
1/4 cup applesauce
1/2 tbsp vanilla
1 egg, lightly beaten
1/3 cup brown sugar
1 cup all-purpose flour
3/4 cup whole wheat flour
3 tbsp ground flax seed
1 tsp baking powder
1 tsp baking soda
1/3 cup chocolate chips
Preheat oven to 375F. Whisk together bananas, milk, ricotta, butter, applesauce, vanilla, egg and brown sugar in a mixing bowl until fully combined. In another bowl, combine flours, flax, baking powder and baking soda. Add dry ingredients to wet ingredients. Stir in chocolate chips. Scoop batter evenly into 12 lined or greased muffin tins. Bake for 20 minutes, until tops are lightly browned and toothpick comes out clean when poked through the center of a muffin.
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Welcome! I’m Megan.

My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” Read More…

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