Ricotta Banana Muffins with Oat Crumb

by sammymoniz

Ricotta Banana Muffins with Oat Crumb in tray and on serving board.

Ricotta Banana Muffins with Oat Crumb

sammymoniz Ricotta Banana Muffins with Oat Crumb Breakfast Ricotta Banana Muffins with Oat Crumb European Print
Feeds: 18 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 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


  1. Preheat the oven to 325°F. Line the muffin tin with cupcake liners and set aside. 
  2. 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.
  3. Add the remaining 8 tablespoons of butter to a microwavable bowl. Microwave in 15 second intervals until melted. Set aside.
  4. 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.
  5. In a separate medium bowl, whisk the flour, baking powder, baking soda and salt. 
  6. 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. 
  7. Bake for 28-30 minutes to until the muffins are golden and a toothpick inserted to the center comes out clean. 

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