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 !!!!
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 !!!