Banana, Chocolate & Cherry Muffins

Ingredients

• 1/2 (59 g) banana
• 3 1/2 tbsp (55 g) ricotta
• 1/3 cup (90 g) plain Greek yogurt, 2%
• 2 (66 g) egg whites
• 1 3/4 tsp (9 ml) honey
• 1/2 tsp (2.5 ml) vanilla extract
• 2 1/2 tbsp (20 g) whole wheat flour
• 1 2/3 tbsp (8 g) cocoa powder
• 1 1/3 tbsp (8 g) almond flour
• 1/4 tsp (1 g) baking powder
• 6 1/2 tbsp (55 g) cherries, pitted

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Method

1. Heat the oven to 350°F (180°C). Mash the banana smooth, whisk in the ricotta, yogurt, egg whites, honey and vanilla, then fold in the flour, cocoa, almond flour and baking powder.
2. Fold in most of the cherries and spoon into two lined 3 1/2-inch (9 cm) jumbo muffin cups. Press the rest into the tops; bake 24–27 minutes, until a skewer shows moist crumbs; cool 10 minutes in the pan.