Moist muffins with ricotta, banana, and citrus for a fresh, tender treat ideal for breakfast or snack.
# 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 (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
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 homogenous.
03 - In a separate bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
04 - Gently fold the dry mixture into the wet mixture, mixing until just incorporated. Avoid overmixing; a few lumps are acceptable.
05 - Evenly distribute the batter among the muffin cups, filling each approximately three-quarters full.
06 - Sprinkle turbinado sugar over the tops of the muffins, if desired.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center emerges clean.
08 - Let the muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
