A Banana Nut Ricotta Muffin halved on a plate alongside a cup of tea.

Banana Nut Ricotta Muffins

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.

A Banana Nut Ricotta Muffin halved on a plate alongside a cup of tea.
Banana Nut Ricotta Muffins

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.

A Banana Nut Ricotta Muffin halved on a plate alongside a cup of tea.

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.

Ripe bananas on a wooden surface.

Banana Nut Ricotta Muffins in a muffin tin.

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!

 

A Banana Nut Ricotta Muffin halved on a plate alongside a cup of tea.

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

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.
Course Bread, Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings 26 muffins
Calories 199kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 199kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 124mg | Potassium: 113mg | Fiber: 1g | Sugar: 17g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
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Comments

Recipe Rating




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  1. Elaine B.

    These turned out nice and moist, like banana cake, but held together well. Though they’re delicious plain, a little sweetened cream cheese icing would make them even more dessert-like. I think the ricotta made the difference in their moistness! They are delicious!

    I made very minor changes with great success. I used 2 cups whole wheat pastry flour plus 1 cup all-purpose, instead of 3 cups all-purpose. For the sweetening, I used 1 cup white sugar and 1/2 cup Truvia brown sugar blend, instead of 2 cups white sugar. I used slightly more cinnamon and slightly less nutmeg (I’m not a nutmeg fan). I used slightly more pecans, because my husband loves nuts. I’m glad I did. I used part-skim ricotta. It didn’t specify which type to use, but the part-skim worked out just fine. I made 24 muffins instead of 26.

    Reply
  2. Dianne Lehoux-Smith

    I love these, never thought of ricotta cheese addition to a muffin recipe. I had some leftover from another recipe and those 3 ready for the trash bananas, so glad I found this recipe it is fantastic! Thank You,

    Reply
  3. Amy+Bui

    I love the ricotta cheese recipe. I just did a banana bread recipe with cream cheese. The cheeses definitely make it more moist. Your muffin version is great because it’s bite size! 

    http://ontherye.com/

    Reply
  4. Wayne

    What a delightful recipe … hope the rains continue, as California needs it badly!

    Reply
  5. Cathleen @ A Taste Of Madness

    Wow! These muffins look perfect! 
    I am also trying to get rid of leftovers. Which is why I made chili with my leftover ground beef and cookies with my leftover caramels today. The cookies were a disaster, but the chili turned out great :p

    Reply
  6. Shyne @ Layla Cafe

    I love banana! I love the taste of your banana bread too. Thanks by the way. This is the time for another banana recipe. Banana muffins… ^^

    Reply
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