Get ready to transform your ordinary morning routine into a decadent culinary experience with these irresistible Chocolate Chip Ricotta Banana Bread Muffins! Imagine biting into a moist, tender muffin that combines the creamy richness of ricotta, the natural sweetness of ripe bananas, and the indulgent crunch of chocolate chips. These aren't just muffins - they're a breakfast revolution that will make your taste buds dance and your family beg for more. Perfect for busy mornings, weekend brunches, or that mid-afternoon craving, these muffins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup ricotta cheese
- 1 cup mashed bananas
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray to prevent sticking.
- In a large mixing bowl, combine the mashed bananas, ricotta cheese, sugar, eggs, and vanilla extract. Whisk together until the mixture is smooth and well incorporated, ensuring no large banana chunks remain.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined, being careful not to overmix, which can result in tough muffins.
- Fold in 3/4 cup of chocolate chips, reserving the remaining 1/4 cup for topping. Gently stir to distribute the chocolate chips evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the remaining chocolate chips on top of each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
- Once cooled, store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Use overripe bananas for maximum sweetness and moisture - the darker and spottier, the better!
- Don't overmix the batter; gentle folding keeps the muffins tender and light.
- For extra richness, use full-fat ricotta cheese.
- Room temperature ingredients blend more smoothly, so take eggs and ricotta out of the fridge 30 minutes before baking.
- For a professional bakery look, sprinkle extra chocolate chips on top just before baking.
- Check muffins a minute or two before the recommended baking time to prevent overcooking.
- Let muffins cool completely to allow their texture and flavor to fully develop.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 8g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 55mg
