These banana ricotta muffins are a delightful and wholesome option for breakfast or an afternoon snack. Made with ripe bananas, creamy ricotta and a handful of chocolate chips, they bake up tender with golden tops and a moist, slightly tangy crumb from the cheese.
The ricotta adds a soft, creamy texture and a gentle richness that complements the natural sweetness of bananas. Chocolate chips add pockets of melted chocolate, but you can omit them for a simpler, less sweet muffin that still shines with flavor and moisture.
Other muffin ideas to try include banana carrot muffins, banana almond flour muffins or banana pear muffins. If you prefer a more indulgent breakfast muffin, consider banana white chocolate muffins. For options that are on the healthier side, try chocolate sweet potato muffins or banana carrot muffins.
What to do with leftover ricotta?
Ricotta is versatile and slightly sweet on its own, but it pairs best when combined with other ingredients. If you have a bit left over, use it in baked goods, spread it on toast with honey, blend it into smoothies for extra creaminess, or stir it into pasta or lasagna for added body.
When a recipe calls for only a portion of a container, turning the remainder into muffins is an easy and reliable solution. This banana ricotta muffin recipe is an excellent way to use up leftover ricotta before it loses freshness — you might even start buying ricotta with these muffins in mind.
If you want more ideas using ricotta, consider banana bread with ricotta or ricotta honey toast for simple, tasty uses.
Ingredients & Substitutions for Banana Ricotta Muffins:
Ricotta — This is the key ingredient for the muffins’ tender, moist texture. You don’t need an artisanal or expensive ricotta for baking; standard supermarket ricotta works well.
Bananas — Use very ripe bananas for the best flavor and natural sweetness. Brown-spotted or nearly black bananas mash easily and lend more depth to baked goods.
Canola oil —Swap canola for sunflower, avocado, coconut or olive oil if desired. Be aware that oils like coconut, avocado or olive will add a noticeable flavor; canola is neutral.
Chocolate chips — Semi-sweet chips are used here, but you can omit them for a more health-forward muffin or replace with chopped nuts, dried fruit, or a handful of seeds for texture.
Banana Ricotta Muffins
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Author: Ali
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian
Description
These banana ricotta muffins combine mashed ripe banana, ricotta cheese and a simple batter to create moist, tender muffins. They’re easy to prepare, freeze well, and make a satisfying breakfast or snack. The texture is soft with a slight tang from the ricotta and optional chocolate chips for a touch of indulgence.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup canola oil
- 2 eggs
- 2 tsp vanilla extract
- ½ cup ricotta cheese
- ½ cup milk
- 1 medium ripe banana, mashed
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder and salt until evenly combined.
- In a separate bowl, whisk the canola oil, eggs, milk and vanilla. Fold in the ricotta and the mashed banana until just combined.
- Stir the wet mixture into the dry ingredients in two or three additions, mixing gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in the chocolate chips, reserving a few to sprinkle on top if you like.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Place the tray in the oven and immediately reduce the temperature to 375°F (190°C). Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Oil substitutions: avocado, sunflower, coconut or olive oil can be used in place of canola. Expect a subtle change in flavor with some oils.
- Ricotta quality: any ricotta is fine for baking — a standard container works well and keeps costs down.
- Make ahead and storage: muffins keep at room temperature in an airtight container for 2–3 days, or freeze for up to 3 months. Thaw and warm briefly in the oven or microwave before serving.
- Variations: replace chocolate chips with chopped nuts, dried fruit, or a sprinkle of cinnamon for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: muffins, breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 367
- Sugar: 25.6g
- Sodium: 29.6mg
- Fat: 19.8g
- Saturated Fat: 4.4g
- Unsaturated Fat: 14.7g
- Trans Fat: 0.1g
- Carbohydrates: 44.8g
- Fiber: 1.7g
- Protein: 5.5g
- Cholesterol: 35mg