Soft muffins blend banana, ricotta, and citrus for a bright morning or snack treat. Easy and satisfying.
# What You'll Need:
→ Wet Ingredients
01 - 2 large ripe bananas, mashed
02 - 1 cup ricotta cheese
03 - 2 large eggs
04 - 1/3 cup vegetable oil
05 - 1/2 cup milk
06 - 1 teaspoon vanilla extract
07 - Zest of 1 orange
08 - Zest of 1 lemon
09 - 2 tablespoons fresh orange juice
10 - 2 tablespoons fresh lemon juice
→ Dry Ingredients
11 - 2 cups all-purpose flour
12 - 3/4 cup granulated sugar
13 - 2 teaspoons baking powder
14 - 1/2 teaspoon baking soda
15 - 1/2 teaspoon salt
→ Optional Topping
16 - 2 tablespoons turbinado sugar
# Steps to Follow:
01 - Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or coat lightly with nonstick spray.
02 - In a large mixing bowl, whisk together mashed bananas, ricotta cheese, eggs, vegetable oil, milk, vanilla extract, orange and lemon zests, and citrus juices until the mixture is smooth.
03 - In a separate bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
04 - Fold the dry ingredients gently into the wet mixture, stirring until just combined. Avoid overmixing, leaving some small lumps in the batter.
05 - Distribute the batter evenly among the muffin cups, filling each approximately three-quarters full.
06 - Sprinkle turbinado sugar on top of each muffin if desired.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow muffins to rest in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
