Banana Spice Muffins

I always have extra bananas in the house -- mostly because I buy bananas almost every week, but we never manage to eat them fast enough! So, I end up freezing them -- but now I have a freezer FULL of bananas! And the perfect use for extra bananas is to make a batch of muffins. This recipe has a great banana taste, with a little bit of spice. They are great "on the go" breakfasts, or a mid-morning snack.

2 1/2 C all-purpose flour
1/3 C granulated sugar
1/3 C brown sugar
1 T baking powder
1 t baking soda
1/2 t salt
1 t ground allspice
1 t ground ginger
1 C mashed ripe banana (about 2 bananas)
2/3 C low-fat milk
1/3 C low-fat buttermilk
1/3 C ligt ricotta cheese
2 T vegetable oil
1 T vanilla extract
1 egg white
1 egg
Cooking spray

Preheat oven to 400*.

Combine the first 8 ingredients in a large bowl, and make a well in the center of the mix. Combine banana and next 7 ingredients (banana through egg) in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into muffin cups coated with cooking spray.

Bake for 18 minutes or until golden brown. Remove from pans immediately, and cool on a wire rack.