Rhubarb Banana Muffins

These Rhubarb Banana Muffins are fruity and sweet, and very simple to make! This recipe uses simple ingredients that are found in everyone's kitchen. This breakfast treat is perfect for the rhubarb lover!

Print Recipe

CourseBaking, Breakfast

CuisineAmerican

Servings

Calories233kcal

Equipment

Muffin Tin
Muffin Cups
Mixing Bowls

Ingredients

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

Dry Mix

2 cups All-Purpose Flour 255g
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

Muffin Topping

2 tbs All-Purpose Flour
2 tbs Sugar
1 tbs Sunflower Oil*
3 tbs Rhubarb Finely chopped

Instructions

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 rhubarb
Fold 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

Notes

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.

Nutrition