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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 192.1
  • Total Fat: 4.1 g
  • Cholesterol: 45.6 mg
  • Sodium: 592.9 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 9.4 g

View full nutritional breakdown of Banana Ricotta Whole Grain Muffin calories by ingredient
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Banana Ricotta Whole Grain Muffin

Submitted by: SHEILASWEET

Introduction

This is a very light, tasty, lo-fat alternative to regular muffins with extra protein from the ricotta cheese. This is a very light, tasty, lo-fat alternative to regular muffins with extra protein from the ricotta cheese.
Number of Servings: 10

Ingredients

    4 Tbsp wheat germ
    20 Tbsp (1-1/4) cup oat bran (enough combined with wheat germ to make 1-1/2 cups)
    3/4 cup Whole Wheat flour
    3/4 cup All-Purpose flour
    1/2 tsp ground nutmeg (or to taste)
    2 Tbsp dark brown sugar
    3/4 tsp salt
    4 tsp canola oil
    2 cups milk - separated into 1 cup each
    3 or 4 small mashed ripe bananas
    1 cup no-fat ricotta cheese

Tips

You don't need to soak the wheat germ and oat bran, but it does make for a moister muffin.
If you use larger or more bananas, adjust the amount of milk in the recipe.


Directions

Combine wheat germ and oat bran and stir in 1 cup of the milk. Let stand for 5 to 15 minutes.
Combine in another bowl the flours, baking powder, baking soda, salt, and nutmeg, until it is thoroughly mixed.
Add brown sugar and work in with fingers to eliminate lumps.
Combine the rest of the milk (you may want to start with 2/3 to 3/4 cup to make sure the batter doesn't get too wet), the eggs, oil and stir into flour mixture.
Add to this the soaked wheat germ and oat bran mixture.
Combine the mashed bananas with the ricotta cheese and add to the wet mixture. If the mixture is too dry, add some milk if it is too dry.
Pour into muffin pans to make 20 muffins. Cups should be 3/4 full. Bang pan on hard surface to eliminate air bubbles.
Bake using convection bake setting at 400 degrees for 20 minutes, but don't let the tops get too brown.

Serving Size: Makes 20 muffins

Number of Servings: 10

Recipe submitted by SparkPeople user SHEILASWEET.






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