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 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.
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