Try this breakfast muffin recipe with dates and bananas. This easy ricotta muffin recipe with bananas is healthy homemade muffin for lunchboxes.
Ingredients
3 cups self-raising flour, sifted
1/4 cup caster sugar
1/2 cup brown sugar
1/2 cup chopped dried dates
2 eggs, lightly beaten
1 1/2 cups milk
150g butter, melted
1 cup mashed over-ripe banana
250g tub Perfect Italiano Smooth & Creamy Ricotta
1/3 cup natural muesli
1/4 cup brown sugar, extra
60g butter, extra, melted
Method
Combine flour, sugars and dates in a large bowl. Whisk together eggs, milk, butter and banana and pour into dry ingredients. Mix until just combined, do not over-mix.
Spoon mixture into 18 paper case lined muffin pans. Dollop a teaspoon of Perfect Italiano Smooth & Creamy Ricotta onto each muffin and sprinkle with combined muesli, extra brown sugar and extra butter.
Bake muffins at 200°C for 20 minutes or until golden and cooked through. Cool in muffin pans for 5 minutes before removing and cooling on a wire rack.
Tips & Hints
Muffins will keep for 2 days in an airtight container.
