start your day with these chocolate chip ricotta banana bread muffins!
Keyword: banana muffins, muffins
2cupsmashed ripe bananaabout 2 bananas
1/4cuppart skim ricotta cheese
2cupsall purpose flour
1cupmini semi-sweet chocolate chips
For the streusel:
For the glaze:
Preheat oven to 350 degrees.
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.
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.
Using a fork, stir together the butter, flour and brown sugar in a small bowl until pea sized crumbs form. Set aside.
In a separate small bowl, whisk together the sugar, milk and vanilla until smooth. Set aside.
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.
Cool in pan for 10 minutes on a wire rack.
Remove from pan and cool completely to room temperature.
Drizzle each muffin with 1 teaspoon glaze.
Serve immediately or store in an airtight container at room temperature for up to two days.
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.