These healthy banana muffins or muffin tops are so easy to make, are a great use of over ripe bananas and are easy to freeze and reheat on a moments notice.
- 1/2 cup plus 2 Tablespoons all-purpose flour
- 2 Tablespoons wheat germ,optional if you don't use wheat germ then increase the flour to 3/4 cup total
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 2 large ripe bananas with brown spots
- 1/2 cup ricotta cheese
- 2 Tablespoons canola oil
- 1 large egg
- 1 teaspoons vanilla extract
- 1/2 cup sugar
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Preheat oven to 375 degrees, butter pan or line with paper liners.
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Mix dry ingredients together, flour, wheat germ, baking soda and salt. Set aside.
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Mash bananas and mix with ricotta, oil, eggs, vanilla and sugar.
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Combine dry with wet ingredients.
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Fill muffin tin or muffin top pan with roughly 2 Tablespoons of dough. If you want to make muffin tops and don’t have a special pan, then add about dough to greased baking tray and use the back of a spoon to spread the dough into a 3 inch circle.
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For large muffins bake about 20 minutes, mini muffins about 15 minutes and muffin tops for 12 minutes or until a toothpick comes out dry.
Top cooled muffins with some powdered sugar if you like a little more sweetness.
See our Banana Whoopie Pie recipe to give some sweetness to the muffin tops
Freeze – Flash freeze the muffins, store in a ziptop freezer baggie or freezer container and store for up to 6 months. These are great treats to reheat in the microwave and run out the door. Try microwaving for about 20 seconds from a frozen state.
Ingredient Substitutions - see post above for several substitutions