We had a lot of ripe bananas bursting at their seams and at first I though about making my healthy banana bread. The only problem I have with banana bread is that it tastes great out of the oven and for a day or two. After that, it becomes a little mealy. On the other hand my ricotta berry cupcakes tasted moist for days. I thought I would mix the two recipes and come up with a moist healthy muffin. We used oat flour which gave it more fiber and made it a softer almost cake like texture. We (I say we because my girls helped me with this recipe 🙂 used a generous amount of ricotta cheese which made it moist and gave it a nice boost of calcium and protein. In countries where ricotta cheese is not readily available use paneer or cottage cheese instead. We used egg whites boosting the protein even more. You may skip the eggs if you want to make it egg free . We added some fabulous flax ( my favorite secret ingredient) and this added a boost of healthy fiber and fat ! Toss in some mashed ripe banana and some raw sugar to make a moist banana muffin with more fruit in it than flour that is still moist 4 days after we made it. My kids like mini muffins so we always make mini muffins. These yummy babies are going to be a regular feature in my home I think !!!!
Nutrition Wise
A healthy dose of protein, calcium, fiber are all rolled into this yummy healthy muffin !! Good source of omega 3 courtesy of the flaxseed. Make it diabetic friendly by using agave nectar or stevia instead of the raw sugar. The addition of ricotta cheese makes this a low GI ( Glycemic index) snack ! Great for diabetics !
Oooh so moist on the inside !!!
Banana Oat Ricotta Muffins With Flaxseed
Print recipe
| Serves | 48 mini muffins or 18 large muffins |
| Dietary | Diabetic, Gluten Free, Vegetarian |
| Meal type | Bread, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable |
Ingredients
- 4 bananas (mashed)
- 2 cups oats (coarsely ground)
- 1/2 cup flaxseed (ground)
- 1/2 cup egg whites
- 1 cup low fat ricotta cheese
- 1/4 cup vegetable oil
- 1/2 cup raw sugar (use 1 cup for sweeter muffins)
- 1 teaspoon baking powder
Note
Substitute the raw sugar with agave nectar or stevia to make this diabetic friendly. Substitute ricotta cheese with paneer or cottage cheese if desired.
Directions
| Coarsely grind oats using a coffee grinder or food processor. Add baking soda to it. | |
| Using a hand beater or a mixer blend sugar, ricotta cheese, eggs, oil, till smooth. Add bananas, oats, baking powder, flaxseed and blend till smooth ( about 3-4 minutes) | |
| Grease a muffin pan with non stick cooking spray or oil. Fill the muffin pans 3/4 , sprinkle flaxseed on them and bake 12-15 minutes till done | |
Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!
Love these, great for mid morning! Enjoy your weekend!
I love this cake, it does not look like bananas completely.
this is a yummy banana muffin, i want to try this at home with my family.
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Thank you for the wonderful recipe. Banana contains vitamin A, B, C, E etc and low in cholesterol. Frequent consumption will help lower blood pressure and cholesterol. Fiber stimulates peristalsis in the intestines, improving the rate of waste elimination that reduces your body’s exposure to metabolic toxins that exit through the colon. Frequent consumption will increase white blood cells and thus improve immune system.
I found a similar receipe in the paleo book, tastes delicious. Don’t add too much ricola cheese by the way, it may ruin it.
Thanks for sharing.
would you be able to use honey as a sweetener maybe a tablespoon or two?
I found an analogous receipe within the paleo book, tastes delicious. Don’t add an excessive amount of ricola cheese by the means, it should ruin it.
Thanks for sharing.
Hello- you mention adding baking soda to the ground oats. How much?
One more question– what temperature should they bake at? Thanks–
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