Donna Hay'S Banana, Ricotta And Pecan Muffins - cooking recipe

Ingredients

2 cups plain flour
2 teaspoons baking powder
1 cup raw sugar
1 cup pecans, roughly chopped
1/2 cup buttermilk
2 eggs
2 teaspoons vanilla extract
1/3 cup vegetable oil
3 medium bananas, roughly mashed
1 cup ricotta cheese
agave syrup or maple syrup, to serve

Preparation

Preheat oven to 180\u00b0C Place the flour, baking powder, sugar and pecans in a bowl and stir to combine.
Make a well in the centre, add the buttermilk, eggs, vanilla, oil and banana and stir until just combined. Fold through the ricotta and spoon the mixture into 6 x 3/4 cup capacity tins lined with muffin cases.
Bake for 40-45 minutes or until cooked when tested with a skewer. Drizzle with agave syrup to serve.