Ingredients
- 1/2 cup old fashioned oats
- 1/3 cup whole wheat flour
- 1 teaspoon cinnamon
- 11 1/2 tablespoons butter, softened and divided
- 3 mushed bananas
- 2 eggs + 1 egg yolk
- 1 cup ricotta
- 1 1/4 cup brown sugar
- 3/4 cup granulated sugar, divided
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 325°F. Line the muffin tin with cupcake liners and set aside.
- In a small bowl mix the oats, whole wheat flour, 1/4 cup sugar and cinnamon. Using your hands, work 3 1/2 tablespoons of softened butter into the dry mix to create a crumble. Set aside.
- Add the remaining 8 tablespoons of butter to a microwavable bowl. Microwave in 15 second intervals until melted. Set aside.
- In a large bowl, mix the mashed bananas, eggs and egg yolk. Add the ricotta, brown sugar, the remaining 1/2 cup of granulated sugar and the melted butter.
- In a separate medium bowl, whisk the flour, baking powder, baking soda and salt.
- Mix the dry ingredients into the wet until just combined. Fill the cupcake liners 2/3 of the way to the top. Evenly distribute the crumb topping to each muffin.
- Bake for 28-30 minutes to until the muffins are golden and a toothpick inserted to the center comes out clean.
Ingredients
- 1/2 cup old fashioned oats
- 1/3 cup whole wheat flour
- 1 teaspoon cinnamon
- 11 1/2 tablespoons butter, softened and divided
- 3 mushed bananas
- 2 eggs + 1 egg yolk
- 1 cup ricotta
- 1 1/4 cup brown sugar
- 3/4 cup granulated sugar, divided
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 325°F. Line the muffin tin with cupcake liners and set aside.
- In a small bowl mix the oats, whole wheat flour, 1/4 cup sugar and cinnamon. Using your hands, work 3 1/2 tablespoons of softened butter into the dry mix to create a crumble. Set aside.
- Add the remaining 8 tablespoons of butter to a microwavable bowl. Microwave in 15 second intervals until melted. Set aside.
- In a large bowl, mix the mashed bananas, eggs and egg yolk. Add the ricotta, brown sugar, the remaining 1/2 cup of granulated sugar and the melted butter.
- In a separate medium bowl, whisk the flour, baking powder, baking soda and salt.
- Mix the dry ingredients into the wet until just combined. Fill the cupcake liners 2/3 of the way to the top. Evenly distribute the crumb topping to each muffin.
- Bake for 28-30 minutes to until the muffins are golden and a toothpick inserted to the center comes out clean.
1 comment
The muffins are delicious -I left out additional 1/2 cup sugar -figured enough sweetness with ripe bananas – I was right very sweet- what is the calorie count on them
I think very high- but they are tasty!!