Recipe: Fluffy Ricotta Banana Muffins (Gluten Free!)

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I hate wasting food. I know how lucky we are to have an abundance of food to eat and money in our bank accounts to buy it and I don't take that for granted. 

One of the easiest ways I've found to avoid waste is to be creative - and this is one of those recipes I've created when I didn't want something to go to waste - only now it's become more of a reason to have extra ricotta!

These Banana Ricotta Muffins are full of flavour and they're soft, fluffy and oh so delicious. The first time I made them, it was to use up the other half of the container of ricotta I had left over from making this Healthy Chicken and Ricotta Lasagna Recipe - as well as some brown spotty bananas that had been neglected in our fruit bowl.

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Since then, the recipe has become a family favourite and you can almost always find some of these muffins hidden away in our freezer (my other favourite way to avoid food waste - freeze what you can to use later!) to defrost and enjoy whenever we feel like a muffin. 

They're super simple, use just one bowl and absolutely positively delicious. 

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Perfect for fussy kids and school lunchboxes as they're nut free, you can enjoy them for breakfast, snacks or dessert - and the recipe also makes a seriously delicious banana cake too!

So let me share the recipe with you! >> 

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Gluten Free Ricotta Banana Muffins Recipe

makes 12-14 muffins that are gluten free, low fat, refined sugar free,

clean eating friendly, freezer friendly, nut free and absolutely delicious!

1 cup (250g) ricotta cheese 

1 1/2 cups (340g) mashed banana (about 3 medium ripe bananas)

1/2 cup (100g) coconut sugar

30 ml rice bran oil (or melted coconut oil) 

2 eggs 

2 1/2 cups (300g) gluten free plain flour 

1 tsp baking powder

1 tsp baking soda 

1 cup milk 

• Preheat your oven to 180C/355F 
• Grease and/or line your muffin tins and set aside.
• In a medium mixing bowl, mix your ricotta, mashed banana, sugar, eggs and oil until combined.
• Sift in your flour, baking powder and baking soda and add in your milk. 
• Mix until combined and spoon your muffin batter into your prepared tins, filling almost completely to the top. 
• Bake for about 25 minutes or until golden and cooked through.
• Allow your muffins to cool before removing them from the tins. 
• These muffins will keep in an airtight container in the fridge or at room temperature for 2-3 days and can also be frozen to defrost and enjoy later.

But tell me, what's one ingredient you always seem to have extra of? 
And how do you avoid food waste? 

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