Wondering how to use up ripe bananas or leftover ricotta cheese? Put them to use in this morning-friendly recipe for Banana Nut Ricotta Muffins.
I woke to the scent of fresh rain. For those of you who don’t live in my part of the world, you may not know that this is an oddity in the Bay Area. Rain in June simply never happens. Rain in summer never happens. My children know nothing of summer thunderstorms and the welcome cool rinse after a scorcher of a hot summer day.
But as the garage lifted, I scrambled to find my rain jacket on its hook, and relished walking the dog as the rain tapped lightly on my hooded head, my flip flopped feet getting wet with each step. Warm summer rain is so inviting.
This novelty is more than welcome, especially with the drought. And with the clouds hovering close, I just want to stay in and bake.
I have been trying to get rid of leftovers lately – dealing with those pesky little odds and ends you find in your refrigerator. A few extra slices of red onion, torn leaves of lettuce, an extra piece of grilled chicken, a cup of roasted vegetables. There was half a container of really wonderful ricotta from that savory blueberry pizza. And ripe bananas, speckled and fragrant, on the counter.
How to Use Up Leftover Ricotta Cheese
With leftover ricotta cheese (you’ll use 1 cup in this recipe), I whipped up a batch of these Banana Nut Ricotta Muffins. The last time I used up ricotta in some muffins, I made a vow to bake more with ricotta, but funny how easy it is to forget.
Bake Banana Nut Ricotta Muffins to Use Up Leftover Bananas
My easy recipe for Banana Nut Ricotta Muffins will also use up 3 large ripe bananas. Perfect for those times when a bunch of bananas has ripened faster than expected. Put your leftovers to good use!
Just a day later, and the heat has returned. I wouldn’t mind another one of those rainy summer days. I’ve got some more bananas waiting.
More Muffin Recipes
Blueberry Almond Butter Muffins (Vegan)
Bakery Style Buttermilk Blueberry Muffins
Carrot Oat Muffins | Simple Sundays
Blackberry Yogurt Muffins
Mandarin Orange Ginger Date Muffins
Cinnamon Chip and Walnut Pumpkin Muffins
Banana Nut Ricotta Muffins
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup pecans
- 2 cups sugar
- 2 large eggs
- 1/2 cup canola oil
- 1/4 cup buttermilk
- 3 large ripe bananas mashed
- 1 cup ricotta cheese
- 1 teaspoon vanilla
- Preheat the oven to 325° F. Prepare muffin tins by lining with cupcake liners or lightly spraying with coconut oil or baking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir in the pecans. Make a well in the center of the flour mixture.
- In a separate bowl, blend together the sugar, eggs, oil and buttermilk using a whisk. Stir in the bananas, ricotta and vanilla, mixing well.
- Add the banana mixture to the flour and stir until combined. Using a standard ice cream scoop, divide the batter into the muffin tins.
- Bake for about 20-25 minutes or until the muffins are golden, and a toothpick inserted into the center comes out clean. Enjoy warm or at room temperature.