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Banana Ricotta Muffins, Meyer Lemon Banana Muffins
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Meyer Lemon Banana Ricotta Muffins

Prep Time15 minutes
Cook Time20 minutes
Servings: 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

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.
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