Lemon, Oat, Banana Ricotta Muffins: A Light and Nutritious Breakfast Treat

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with a little oil.
Prepare the Wet Ingredients:

In a large mixing bowl, combine the mashed banana, ricotta cheese, honey (or maple syrup), eggs, oil, vanilla extract, lemon zest, and lemon juice. Stir well until the mixture is smooth and fully combined.
Combine the Dry Ingredients:

In another bowl, whisk together the oats, flour, baking powder, baking soda, salt, and cinnamon (if using).
Mix the Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If the batter seems too thick, add the milk and stir gently to reach a slightly thicker batter consistency.
Fill the Muffin Cups:

Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake the Muffins:

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
Cool and Serve:

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips: