Soft Banana Ricotta Lemon Mini Muffins

"Adjust the recipe for mini muffins with 2 ripe bananas (about 200g), 3 large eggs, 150g fresh ricotta cheese, and 100g oat flour so that the total volume of the batter is 980 ml. Keep the proportions balanced and suitable for a child-friendly, high-protein, organic preferred, whole food, anti-inflammatory diet with histamine sensitivity and picky eater texture considerations."

DG-8677344

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2/8/2026

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servings

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Protein-rich, buttery-free mini muffins with fresh lemon and fluffy texture, perfect for sensitive eaters and gut health.

protein gluten-free kid-friendly gut-health low-oil easy

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Name: Soft Banana Ricotta Lemon Mini Muffins
Yield: 25
Ingredients: 180g ripe bananas (mashed); 3 large eggs (separated); 170g fresh ricotta cheese; 45g almond flour; 45g oat flour; 40ml organic maple syrup; 1 1/4 tsp gluten-free baking powder; 1/4 tsp ground cinnamon; 1/8 tsp baking soda; Pinch of sea salt; 15ml extra virgin macadamia nut oil; 5ml pure vanilla extract; 15ml fresh lemon juice

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