Banana, Cinnamon & Ricotta Muffins

I feel like I should probably apologise for posting so many muffin recipes, but I’m not going to. Muffins are awesome, there I said it. They are so quick and simple to make, plus there are endless flavour combinations you can create – like these Banana, Cinnamon & Ricotta Muffins. They are best served warm with a glass of icy cold milk, and I confess, a guilty pleasure of mine is to dip it in the milk.

Banana and RIcotta Muffins

Banana, Cinnamon & Ricotta Muffins

Ingredients:
– 2 1/2 cups self-raising flour, sifted
– 1 teaspoon ground cinnamon
– 2/3 cup caster sugar
– 2 eggs
– 60g unsalted butter, melted
– 1 cup milk
– 1 cup fresh ricotta
– 3 medium bananas
– Demerara sugar, for sprinkling on top

Method:

Preheat the oven to 180 degrees celcius, and line a 6 hold texas muffin tin. Place the flour, cinnamon and caster sugar in a mixing bowl and stir to combine. In a jug whisk together the eggs, butter, and milk. Mash two of the bananas, and cut the third banana into pieces. Add the jug of wet ingredients and the mashed banana to the dry ingredients and stir until just combined. Add the banana pieces and ricotta and mix through gently. Spoon into the prepared muffin tin and sprinkle the top of each one with some demerara sugar. Bake for 25mins or until golden.

Banana and RIcotta Muffins

Banana and RIcotta Muffins

Banana and RIcotta Muffins

Banana and RIcotta Muffins

Banana and RIcotta Muffins

Enjoy! x

Advertisements