Delectably Creative Treats

Banana Coconut Ricotta Muffins

Banana Coconut Ricotta Muffins

on Aug 6, 2017 |

Banana Coconut Ricotta Muffins

Ingredients:

  • 1/2 cup mashed bananas
  • 1/2 cup brown sugar
  • 1 cup ricotta cheese
  • 1/4 cup whole milk
  • 2 eggs
  • 2 tsp pure┬ávanilla extract
  • 1/2 tsp cinnamon
  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sweetened shredded coconut
  • 1/2 cup white chocolate chips

 

 

Directions:

  • Preheat oven 400 degrees and line standard muffin tin with paper. Spray paper liners with nonstick baking spray and set aside.
  • Sift flour, baking powder, and salt into dry ingredient bowl and set aside.
  • In a mixer beat mashed bananas and sugar until almost smooth and well combined, about 2 minutes.
  • Add in milk and then the ricotta, beat another 1 minutes until thoroughly combined (remember to scrape sides intermittently).
  • Stir in eggs, one at a time, followed by vanilla and cinnamon.
  • Slowly mix in dry ingredients until almost all flour is no longer visible. Then remove bowl from mixer and add in the shredded coconut and white chocolate chips. Finish folding in by hand.
  • Scoop batter into lined muffin tin to almost the very top of paper. Make crumble.

 

 

Crumble ingredients:

  • 2 tbsp unsalted butter, softened
  • 1/3 cup brown sugar, packed
  • 1/3 cup dried banana chips, crushed
  • 1/3 cup shredded coconut

Directions:

  • In a small bowl work the softened butter into the brown sugar with a fork or your hands. Then mix in the dried banana chips and coconut. It should be crumbly texture.
  • Generously add this crumble on the top of your filled muffin tins.
  • Bake topped muffin batter 400 degrees 18-20 minutes until golden brown and center bounces back.

Garnish:

  • Serve hot muffins with a dollop of ricotta and drizzle of honey.
  • Sprinkle toasted coconut and dried crushed banana chips on top.