Ricotta Banana Breakfast Muffins
Vegetarian: undefined
MAKES: serving
Ingredients
2 cups bananas, mashed
1/4 cup honey
1 Tbsp coconut oil, melted
1 egg
1 tsp vanilla extract
1 cup whole wheat flour
1 cup oatmeal
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp sea salt
1 cup ricotta cheese
Directions
Preheat oven to 350°F.
In a large mixing bowl, mash bananas. Add honey, melted coconut oil, egg and vanilla. Mix well.
Add flour, oatmeal, baking powder, baking soda, cinnamon and salt. Mix well.
Fold in ricotta cheese until well blended.
Grease cupcake tins with olive oil cooking spray, or use liners, and fill each to the top.
Bake 12-18 minutes or until a toothpick comes out clean when inserted into the center. Don't overcook.
Allow to cool on a wire rack.
Store in an airtight container for up to 1 week or freeze for up to 2 months.