Gluten Free Ricotta Banana Split Muffins

 

Preheat oven to 400F

Grease muffin tin.  Recipe makes 12 muffins.

 

Ingredients:

 

 

2 cups QUeen Milling Gluten Free Superfine Pancake Mix

¾ cup granulated sugar

2 tsp baking powder

½ tsp salt

½ cup neutral oil

2 eggs

2 tsp vanilla extract

½ cup milk

1 cup ricotta cheese

1 medium ripe banana, mashed

1 cup chopped fresh strawberries (for topping)

½ cup chocolate chips (if desired)

Brown sugar for topping

 

Directions:

 

In a large bowl, mix the flour, granulated sugar, baking powder and salt.

 

In a separate medium bowl, whisk the oil, eggs, milk and vanilla.  Gently mix in the ricotta and mashed banana.

 

Add the wet ingredients to the dry ingredients mixing until combined.  Do not over-mix the batter.  If desired, fold in chocolate chips.

 

Divide the batter evenly between the 12 muffin cups.  Top with chopped strawberries and sprinkle with a bit of brown sugar.

 

Place tray in oven and then immediately reduce the temperature to 375F.  Bake for 25-30 minutes until toothpick inserted in middle of muffin comes out clean.