Donna Hay's Banana, Ricotta and Pecan Muffins

From the NZ Herald website. They sound nice and I can't wait to try them. "Studded with nuts, oats, berries and dates, and drizzled with a little maple or agave syrup, these wholesome muffins make for a delicious breakfast on the run or a nourishing morning snack. Enjoy them fresh from the oven with a cup of tea, bake a batch on the weekend in readiness for the week's school lunchboxes or whip them up the night before a busy day." The recipe says it makes 6 muffins, but I would suggest making 12 smaller ones and probably not cooking them for quite so long. Check them after 25 minutes for doneness and if necessary cook a little longer.

• Ready In: 45 mins
• Serves: 6
• Yields: 6 large muffins

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

Directions

1. Preheat oven to 180°C Place the flour, baking powder, sugar and pecans in a bowl and stir to combine.
2. 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 ¾ cup capacity tins lined with muffin cases.
3. Bake for 40-45 minutes or until cooked when tested with a skewer. Drizzle with agave syrup to serve.