Breakfast

Banana Ricotta Whole Grain Muffin is for Breakfast, Snack.

Banana Ricotta Whole Grain Muffin takes 20 minutes to prepare.

Banana Ricotta Whole Grain Muffin takes 20 minutes to cook.

Banana Ricotta Whole Grain Muffin makes 10 servings.

The ingredients for Banana Ricotta Whole Grain Muffin are:

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

Here is how you make Banana Ricotta Whole Grain Muffin:

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 muffinsNumber of Servings: 10Recipe submitted by SparkPeople user SHEILASWEET.

The nutritional information for Banana Ricotta Whole Grain Muffin is:

• 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

The dietary needs meet for Banana Ricotta Whole Grain Muffin is Low Fat