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.