Guys. I have a recipe. I know, it’s been a while, right?

But first, a couple of things.

1. I’m trying to do some work on the blog. Does a right sidebar appear when you view my blog? It should be there but I can’t get it to come

up on my computer and I can’t figure out why…

2. I have some food pics first.

I had the best morning yesterday-I went to Crossfit and had my baking in the oven by 9am. I love jet lag. My before Crossfit breakfast was

random but functional.  A biscuit+roasted carrots+watermelon.



Lunch was a hummus veggie wrap-whole grain wrap, red pepper hummus, lettuce, tomato, cucumber. Delicious. Plus more watermelon. And





And then dinner was take out-terikayi chicken tacos.



And homemade guac and salsa.



Also-I haven’t unpacked yet. You want to know WHY I haven’t unpacked yet?



They were on it ALL day.

Ok-recipe time! This recipe can be used in parts or all together.

Chocolate Muffins with Ricotta Orange Filling



The ricotta filling is from a recipe we used when I went to a culinary bootcamp for school lunch cafeteria workers for work. It originally was

used as a fruit dip. The recipe makes a bit more than necessary for the muffins so I recommend dipping some watermelon or oranges!

Ricotta Orange Filling




15 oz reduced fat ricotta

1/4 c orange juice

3 T honey

1 1/2 t orange zest

1 1/2 t vanilla

1/4 t cinnamon

Instructions: Beat all ingredients together in a medium sized bowl until smooth.



For the chocolate muffin:

I used the recipe for my double chocolate banana bread (I swear you won’t taste the banana here so it won’t

clash, I promise!), although I only used 3 bananas.


3 ripe bananas

1 egg (or 2 whites)

2 T oil (I used canola)

1/3 c milk

1 t salt

1 t baking soda

1/2 t baking powder

1/2 c cocoa powder (I used dark chocolate, hence the color)

1 c flour-I used whole wheat pastry

1 T honey

1/3 c bittersweet chocolate chips


1. Preheat oven to 350.

2. Mash bananas and mix all ingredients besides the chips.

3. Stir in chips



4. Line a muffin tin with 12 muffin cups. I also highly recommend greasing the tin so that the oversized muffins come out more easily.

5. Divide the batter into the 12 cups.

6. Place a heaping table spoon (more or less if desired) of the ricotta orange filling on top of each muffin.


7. Bake at 350 degrees for 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.





7 comments on “Chocolate Muffins with Ricotta Filling

  1. Elsie @ Sharing Healthiness

    I don’t see the right side bar…maybe it takes some time for wordpress to adjust..
    Thanks for the recipe! I will modify the chocolate part (why can’t I like it!! Ughh) but the ricotta filling sounds delicious!

    1. astottler Post author

      Thanks for letting me know! I’ll work on figuring it out! If you want to do normal banana bread, omit the cocoa and add 1/2 cup of flour!

  2. Angela

    dont see the side bar 😛

    1. astottler Post author

      Darn it! Thanks for letting me know!

  3. Gayle @ Pumpkin 'N Spice

    This muffins look amazing! I love the ricotta filling. So creative!

  4. Brittany @ DulceVie

    Awww your cats & dog are so cute!! And the sidebar didn’t show up on my computer :/

Comments are closed.