Age: 1 year +
I`ve stumbled upon this delicious recipe for banana ricotta muffins while looking for inspiration for my daughter’s second birthday party menu. I replaced some products and refined the recipe a little bit. The result: these perfect fluffy cakes with a soft core. I prepared them in advance and froze *, along with several other types of muffins – with cherries and with almond filling, as well as sesame biscuits, carrot grissini and mini pancakes with honey (I prepared them following this recipe, flavored with honey, rolled and cut in two).
Unfortunately, we didn`t have the chance to enjoy them all the way, because our dog stole and ate two of the four plates with sweets. So our ever-starving beagle stuffed itself with about 15 muffins and an unknown number of sesame sweets and mini pancakes. Understandably, it was on a strict diet in the next few days. Despite this incident, the birthday party was a success, and I’m happy to share with you this very tasty recipe for banana ricotta muffins. And you’ve been already warned: keep your dog (especially if you have a beagle) away from them!
Banana ricotta muffins
What you`ll need (for about 12-14 muffins):
For the banana bread
150 g flour
100 g coconut sugar (can be replaced with white or brown sugar)
100 g soft butter (left at room temperature or softened for 5-10 seconds in microwave)
60 g yoghurt
1 large ripe banana, well crushed (or 2 smaller bananas)
1/2 tsp. backing soda
1/2 tsp. backing powder
pinch of salt
For the ricotta filling
110 g ricotta
50 g coconut sugar
50 g flour
How to cook it:
Preheat the oven to 180° and prepare your muffin cups, I used 14 silicone muffin cups.
For the banana bread: remove the yogurt from the fridge in advance, it have to be at room temperature before you start with the recipe. Then put the baking soda in the yoghurt and stir until it starts to rise.
Whisk the egg and mix with the sugar, butter and yoghurt. Stir good. Add the crushed banana and mix again.
Sift the flour together with the backing powder and salt and stir until combined. Add the dry mixture to the wet and stir with a wooden spoon or a silicone spatula until mixed. Don`t overdo it, it`s enough to combine the ingredients. Leave aside.
For the ricotta filling: whisk the egg and mix with the ricotta, sugar and flour in a small bowl. Stir until they are well combined.
To assemble the muffins, scoop a spoon of the banana bread mixture and put it in a muffin cup. Place on top a spoon of the ricotta filling. Finish with a second spoon of the banana bread mixture. Repeat with the other muffin cups.
Bake for about 20-25 minutes, checking if they are ready with a toothpick (if the stick comes out clean after you puncture them, they are ready). Let them rest for 5-10 minutes in the cups, then remove from the cups, and transfer to a grid to fully cool. Enjoy!
* Muffins can be stored in the fridge for 2-3 days or up to 2-3 months in the freezer. To freeze them, wrap well and store. To defrost them, remove from freezer and wrap each muffin in aluminum foil. Put in a preheated to 180 ° oven and bake for 20 minutes. Remove from oven, remove from foil and serve.