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
Topping:
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.
6 comments:
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 :)
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