Meyer Lemon Banana Ricotta Muffins

Last Updated on November 13, 2019 by Chef Mireille

A few days ago I posted the procedure of how to make some homemade Meyer Lemon Powder. Meyer Lemons are not always easily available. By keeping this condiment in the pantry, you can easily add some Meyer Lemon flavor to both sweet and savory dishes, even if these lemons aren’t at the market. Meyer Lemons have such a great flavor, with their hybrid lemon-orange flavor.

With some overripe bananas lying around which is standard operating procedure at my house, I immediately went to my Muffin Bible, a cookbook with 750 both savory and sweet muffins. I added my Meyer Lemon powder to the recipe and changed vanilla to almond, which I thought would complement the lemon better…and I wasn’t mistaken. The background Meyer Lemon flavor serves as a welcome contrast in these heavily spiced muffins. Barely sweet, they are the perfect breakfast muffins.

These wholesome muffins made with 100% #wholegrain flour and honey is a healthy & lowfat way to start the day.

Meyer Lemon Banana Ricotta Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 24 muffins

Ingredients:

• 2 1/2 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice
• 2 teaspoons Meyer Lemon powder
• 1 cup mashed banana
• 2/3 cup buttermilk
• 2/3 cup Ricotta cheese
• 2/3 cup honey
• 2 eggs
• 2 tablespoons oil
• 2 teaspoons almond essence

Preheat oven to 400 F. Grease silicone muffin cups or 2 muffin tins with non stick spray.

In a large bowl, combine flour, baking powder, baking soda, ginger, allspice, salt and Meyer Lemon powder.

In a medium bowl, whisk together banana, Ricotta, honey, eggs, oil and almond essence. Whisk until thoroughly combined.

Add wet ingredients to dry ingredients and mix until just combined.

Bake for 20 minutes.

Cool before removing from muffin tin or molds.

These muffins are so soft and fluffy. The strong heady spices will make up for the lack of sweetness in these. Even this sweet fanatic found these enjoyable, although I have to say if I wasn’t purposefully trying to eat healthier and reduce my sugar intake, this wouldn’t be my first choice for a muffin.

With a mug of hot chocolate, these banana muffins are also a healthy way to satiate the evening sweet cravings.

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Meyer Lemon Banana Ricotta Muffins

Prep Time15 minutes mins

Cook Time20 minutes mins

Servings: 24 muffins

1x2x3x

Ingredients

• 2 1/2 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice
• 2 teaspoons Meyer Lemon powder
• 1 cup mashed banana
• 2/3 cup buttermilk
• 2/3 cup Ricotta cheese
• 2/3 cup honey
• 2 eggs
• 2 tablespoons oil
• 2 teaspoons almond essence

Instructions

• Preheat oven to 400 F. Grease silicone muffin cups or 2 muffin tins with non stick spray.
• In a large bowl, combine flour, baking powder, baking soda, ginger, allspice, salt and Meyer Lemon powder.
• In a medium bowl, whisk together banana, Ricotta, honey, eggs, oil and almond essence. Whisk until thoroughly combined.
• Add wet ingredients to dry ingredients and mix until just combined.
• Bake for 20 minutes.
• Cool before removing from muffin tin or molds.

Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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