Muffin Tin
Muffin Cups
Mixing Bowls
Wet Mix
- 3 large Bananas very ripe
- 2/3 cup Brown Sugar
- 1/3 cup Sunflower Oil* or any neutral oil
- 1 Cup Rhubarb chopped into small 1/2 inch pieces
- 1 tbs Lemon Juice
- 1 tsp Vanilla
Preheat Oven to 350
Add the bananas to a medium sized bowl and mash. Cream together the brown sugar, sunflower oil, lemon juice, and vanilla In a large bowl sift the flour and add the baking powder, baking soda, and salt. Mix together Pour in the banana mixture and the chopped rhubarbFold to mix- care to not over stir Add a scoop of the muffin batter to a lined muffin tin to fill, the batter will be thick
In a small bowl combine the 2 tbs flour, 2 tbs sugar, 1 tbs oil, and 3 tbs of finely chopped rhubarb. Sprinkle the mixture evenly over the muffins before baking Bake for 18-21 Minutes(Poke with a toothpick/chopstick and when it comes out clean the muffins are ready) Remove muffins from pan and place on cooling rack
Use fresh rhubarb if possible! Otherwise defrost your rhubarb before adding to the batter. Frozen rhubarb will affect the baking time dramatically.
Any neutral oil works for this recipe. Sunflower oil works great, but so does Safflower Oil, Vegetable Oil, or Canola Oil.
Use very ripe bananas for the best flavor. Bananas become sweeter as they ripen so using brown to black bananas is ideal for this recipe.
Calories: 233kcal | Carbohydrates: 39g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 6g | Sodium: 200mg | Potassium: 203mg | Fiber: 2g | Sugar: 18g | Vitamin A: 36IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg