High Protein Banana Oat Ricotta Muffins With Flaxseed

 

We had a lot of ripe bananas  bursting at their seams and at first I though about making  my healthy banana bread. The only problem I have  with banana bread is that  it tastes great out of the oven and for a day or two. After that,  it becomes a little mealy. On the other hand my ricotta berry cupcakes tasted moist for days.  I thought I  would mix the two recipes and come up with a moist healthy muffin.  We used oat flour which gave it more fiber and made it a softer almost cake like texture.  We  (I say we because my girls helped me with this recipe :) used a generous amount of ricotta cheese which made it moist and gave it a nice boost of calcium and protein.  In countries where ricotta cheese is not readily available use paneer or cottage cheese instead. We used egg whites boosting the protein even more.  You may skip the eggs  if you want to make it egg  free .  We added some fabulous flax ( my favorite secret ingredient) and this added a boost of healthy fiber and fat ! Toss in some mashed ripe banana and some raw sugar  to make a moist banana muffin with more fruit in it than flour that is still moist 4 days after we made it. My kids like mini muffins so we always make mini muffins. These yummy babies are going to be a regular feature in my home I think !!!!

 

 

Nutrition Wise

A healthy dose of protein, calcium, fiber   are all rolled into this yummy healthy muffin !! Good source of omega 3 courtesy of the flaxseed. Make it diabetic friendly by using agave nectar or stevia instead of the raw sugar. The addition of ricotta cheese makes this a low GI ( Glycemic index) snack ! Great for diabetics !

 

 Oooh so moist on the inside !!!

 

Banana Oat Ricotta Muffins With Flaxseed

Serves 48 mini muffins or 18 large muffins
Dietary Diabetic, Gluten Free, Vegetarian
Meal type Bread, Snack
Misc Child Friendly, Freezable, Pre-preparable

Ingredients

  • 4 bananas (mashed)
  • 2 cups oats (coarsely ground)
  • 1/2 cup flaxseed (ground)
  • 1/2 cup egg whites
  • 1 cup low fat ricotta cheese
  • 1/4 cup vegetable oil
  • 1/2 cup raw sugar (use 1 cup for sweeter muffins)
  • 1 teaspoon baking powder

Note

Substitute the raw sugar with agave nectar or stevia to make this diabetic friendly. Substitute  ricotta cheese with paneer or cottage cheese if desired.

Directions

Coarsely grind oats using a coffee grinder or food processor. Add baking soda to it.
Using a hand beater or a mixer blend sugar, ricotta cheese, eggs, oil, till smooth. Add bananas, oats, baking powder, flaxseed and blend till smooth ( about 3-4 minutes)
Grease a muffin pan with non stick cooking spray or oil. Fill the muffin pans 3/4 , sprinkle flaxseed on them and bake 12-15 minutes till done

 

Comments

  1. Love these, great for mid morning! Enjoy your weekend!

  2. I love this cake, it does not look like bananas completely.

  3. this is a yummy banana muffin, i want to try this at home with my family.

  4. Awesome concepts, where do you administrator your web site? I am purchasing for a amazing administrator and your web page seems to quit making an investment a while to up most the time

  5. Thank you for the wonderful recipe. Banana contains vitamin A, B, C, E etc and low in cholesterol. Frequent consumption will help lower blood pressure and cholesterol. Fiber stimulates peristalsis in the intestines, improving the rate of waste elimination that reduces your body’s exposure to metabolic toxins that exit through the colon. Frequent consumption will increase white blood cells and thus improve immune system.

  6. I found a similar receipe in the paleo book, tastes delicious. Don’t add too much ricola cheese by the way, it may ruin it.
    Thanks for sharing.

  7. would you be able to use honey as a sweetener maybe a tablespoon or two?

  8. I found an analogous receipe within the paleo book, tastes delicious. Don’t add an excessive amount of ricola cheese by the means, it should ruin it.
    Thanks for sharing.

  9. Hello- you mention adding baking soda to the ground oats. How much?

  10. One more question– what temperature should they bake at? Thanks–

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