Banana muffins with
WHIPPED MAPLE RICOTTA

 Using Kenwood Stand Mixer

 Ingredients  

 
1 cup wholemeal spelt flour
1 cup whole wheat plain flour
1 tbsp baking powder
1 tsp cinnamon
1 cup mashed banana
2 eggs
1/2 cup extra virgin olive oil
1/2 cup maple syrup
1/3 cup milk of choice
1 tsp vanilla extract
Whipped maple ricotta
500g fresh ricotta
1/3 cup maple syrup
1 tbsp vanilla extract

DIRECTIONS

1. Preheat the oven to 180c and line a muffin tray with paper muffin cases.

2. In a large mixing bowl, combine all of the dry ingredients through a sieve.

3. In your mixer bowl, add all of the wet ingredients and whisk together on a medium speed for a couple of minutes. Remove the whisk attachment and replace with the 'K beater'. Place the machine back on a low to medium speed and slowly add in your dry ingredients. Only beat for a couple of minutes until a batter has formed.

4. Spoon the mixture into your prepared tins and bake for 25min or until cooked through. Remove from the oven and allow to cool.

5. In the meantime, place the ricotta into the mixer bowl with the whisk attachment. Whisk on a medium speed while slowly
pouring in the maple syrup and vanilla extract. Once you have a smooth consistency the whipped ricotta frosting is ready.

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