Moist, citrusy muffins feature ricotta and ripe banana for a tender, flavorful treat, ideal for any time of day.
# What you'll need:
→ Wet Ingredients
01 - 2 large ripe bananas, mashed
02 - 1 cup ricotta cheese
03 - 2 large eggs
04 - 1/3 cup vegetable oil
05 - 1/2 cup milk
06 - 1 teaspoon vanilla extract
07 - Zest of 1 orange
08 - Zest of 1 lemon
09 - 2 tablespoons fresh orange juice
10 - 2 tablespoons fresh lemon juice
→ Dry Ingredients
11 - 2 cups all-purpose flour
12 - 3/4 cup granulated sugar
13 - 2 teaspoons baking powder
14 - 1/2 teaspoon baking soda
15 - 1/2 teaspoon salt
→ Optional Topping
16 - 2 tablespoons turbinado sugar, for sprinkling
# Method:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
02 - In a large mixing bowl, whisk together mashed bananas, ricotta cheese, eggs, vegetable oil, milk, vanilla extract, orange zest, lemon zest, fresh orange juice, and fresh lemon juice until fully integrated and smooth.
03 - In a separate bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk thoroughly to distribute leavening and seasonings.
04 - Gently fold the dry mixture into the wet ingredients, stirring just until incorporated. Avoid overmixing; batter should remain slightly lumpy.
05 - Spoon the batter evenly into each muffin cup, filling them approximately three-quarters full. Optionally, sprinkle turbinado sugar on top of each portion.
06 - Transfer tin to the oven and bake for 22 to 25 minutes, or until a toothpick inserted into the center emerges clean.
07 - Remove the tin from the oven and let muffins cool for 5 minutes before transferring to a wire rack to cool completely.
