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Banana and Ricotta Muffins

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Banana and Ricotta Muffins

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Banana and Ricotta Muffins
Serves 12
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Allergy / Intolerance Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet – Very High Chemical
Meal type Sweet Things
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Warm
Occasion Special Occasions
Website BBC Food
Easy banana and ricotta chocolate-dusted muffins

Ingredients

  • 1 cup plain white flour
  • 3/4 cups wholemeal plain flour
  • 4 teaspoons baking powder
  • 220g butter or Nuttelex
  • 4 tablespoons caster sugar
  • 4 eggs
  • 6 tablespoons smooth light ricotta
  • 2 ripe bananas

Optional

  • Cocoa powder for dusting (sweetened or raw depending on your preference)

Directions

1. Preheat the oven to 190°C and prepare two 6-hole muffin trays.
2. Sift together the flours and baking powder, adding the husks back in.
3. Place the flour, butter, sugar and eggs into a food processor and blend until well combined.
4. Mash the banana with a fork then stir through the muffin mixture.
5. Divide the mixture into the muffin trays and bake for approximately 20 minutes or until the muffins are golden and a skewer in the centre comes away clean.
6.
Allow to cool slightly in the trays then transfer to a wire rack. Serve warm or cold, optionally dusted with cocoa powder.
Banana and Ricotta Muffins

Note

Low Salicylates, Low Glutamates, High/Very High Amines

With the cocoa these muffins are very high in amines, bananas can be moderate to high in amines depending on how ripe they are.

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