I love banana bread, but the texture is somehow...off. That first warm slice is good, but after a couple of hours, a weird, tough graininess sets in, and no one really wants to eat it anymore. Muffins in general, are just better-tasting, and also keep longer when put in the fridge and warmed up the next day. Also, the addition of ricotta makes them have a texture that's more like cake. Perfect paired with cold rain and hot white tea.
Banana-Ricotta Muffins with Walnuts
1 1/2 large bananas, mashed
1/3 cup cream or milk
1/2 cup ricotta
1/2 cup canola oil
1/2 tbsp. vanilla
1 3/4 cup flour
1/2 cup raw sugar
1/2 cup light brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup walnuts
2 tbsp. light brown sugar
pinch of salt
Whisk wet ingredients and dry ingredients separately. Stir together until just mixed. Pour batter into oiled muffin tins; sprinkle each with topping. Bake at 375 degrees for about 30 minutes. Run a knife around the edges
as soon as you take them out -- this makes it easier to pop them out ten minutes later.
those look delicious!
This recipe looks great. However, all the instructions are cut off, just FYI. Thanks!
This is the recipe I have been looking for. The muffins were moist and had a wonderful banana flavor. I will be making these again and again.
Made these tonight...had to make a bunch of swaps based on what was avail in my pantry and they came out devine! ;)
Excellent recipe! V impressed with the moist texture given by the ricotta (as opposed to eggs, I guess). Will be making these again :-)
I want to thank you for this recipe - it was absolutely delicious! I added a teaspoon of cinnamon as I think it goes well with banana muffins :)
Post a Comment