Moist, tender and easy, these Chocolate Chip Ricotta Banana Bread Muffins are the perfect breakfast or brunch recipe. |
Chocolate Chip Ricotta Banana Bread Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

start your day with these chocolate chip ricotta banana bread muffins!

Course: Breakfast
Cuisine: American
Keyword: banana muffins, muffins
Servings: 24 muffins
Calories: 234 kcal
  • 1 cup granulated sugar
  • 1/4 cup butter softened
  • 2 cups mashed ripe banana about 2 bananas
  • 1/4 cup 2% milk
  • 1/4 cup part skim ricotta cheese
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup mini semi-sweet chocolate chips
  • For the streusel:
  • 4 tablespoons butter softened
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, ricotta and eggs mixing until combined.
  3. In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Add the chocolate chips and stir briefly.
  4. Using a fork, stir together the butter, flour and brown sugar in a small bowl until pea sized crumbs form. Set aside.
  5. In a separate small bowl, whisk together the sugar, milk and vanilla until smooth. Set aside.
  6. Coat a muffin pan with cooking spray and fill each well 2/3 of the way with batter. Sprinkle each muffin with 1/2 teaspoon streusel mixture. Bake at 350 degrees for 25 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool in pan for 10 minutes on a wire rack.
  8. Remove from pan and cool completely to room temperature.
  9. Drizzle each muffin with 1 teaspoon glaze.
  10. Serve immediately or store in an airtight container at room temperature for up to two days.
Recipe Notes

Muffins can be made in advance and wrapped tightly in plastic wrap, then in foil before freezing for up to 3 months. (Do not glaze if you will be freezing)
Thaw at room temperature and top with glaze before serving.

Nutrition Facts
Chocolate Chip Ricotta Banana Bread Muffins
Amount Per Serving (1 g)
Calories 234 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 25mg8%
Sodium 140mg6%
Potassium 156mg4%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 23g26%
Protein 3g6%
Vitamin A 165IU3%
Vitamin C 1.7mg2%
Calcium 27mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.