Muffins are the boys favoruite morning tea and I am always making a different batch each Sunday for their lunchboxes. These Banana and Ricotta muffins are a new addition to our rotation of muffins. They are lightly sweetened and deliciously moist and most importantly the boys loved them so I know they are a winner.
You could add a handful of choc chips or sultanas into the mix as well for other variations.
On a side note how pretty are the Viola’s I have used in the background of these photos. The yellow is so vibrant and when I was buying some vegetable seedlings on the weekend I knew these had to make there way into my basket. The yellow is so cheerful and will last longer than any bunch of flowers.
3 Medium overripe bananas
100gm Butter, softened
1/2 Cup Raw Sugar
1/2 Cup Ricotta
1 Cup Self Raising Flour
LET’S PUT IT ALL TOGETHER
1. Place the bananas, butter, egg and sugar into the bowl of a food processor and process until smooth. Approx 20 seconds. Alternatively, place into a large bowl and mash together with a fork.
2. Add the remaining ingredients and mix until just combined.
3. Spoon into a 12 hole muffin tray lined with patty cake cases and place into a pre heated 180 degree Celsius oven fro 15 minutes or until lightly golden and they bounce back when touched.
Store in an air tight container in the fridge for up to 5 days.
Freezer friendly: once cooled place into an air tight freezer safe container or zip lock bags and freeze for up to 3 months.