Ricotta Banana Oat Crumb Muffins

Ricotta Banana Oat Crumb Muffins

(makes 18 muffins)

• 1/2 cup old fashioned oats
• 1/3 cup whole wheat flour
• 1 teaspoon cinnamon
• 11 1/2 tablespoons butter, softened and divided
• 3 mushed bananas
• 2 eggs + 1 egg yolk
• 1 cup ricotta
• 1 1/4 cup brown sugar
• 3/4 cup granulated sugar, divided
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

1. Preheat the oven to 325°F. Line the muffin tin with cupcake liners and set aside. 
2. In a small bowl mix the oats, whole wheat flour, 1/4 cup sugar and cinnamon. Using your hands, work 3 1/2 tablespoons of softened butter into the dry mix to create a crumble. Set aside.
3. Add the remaining 8 tablespoons of butter to a microwavable bowl. Microwave in 15 second intervals until melted. Set aside.
4. In a large bowl, mix the mashed bananas, eggs and egg yolk. Add the ricotta, brown sugar, the remaining 1/2 cup of granulated sugar and the melted butter.
5. In a separate medium bowl, whisk the flour, baking powder, baking soda and salt. 
6. Mix the dry ingredients into the wet until just combined. Fill the cupcake liners 2/3 of the way to the top. Evenly distribute the crumb topping to each muffin. 
7. Bake for 28-30 minutes to until the muffins are golden and a toothpick inserted to the center comes out clean.