why make this recipe
This muffin mix uses simple fruit and pantry items. It is warm, soft, and slightly tangy from the rhubarb. You can make a batch fast for breakfast or a snack. The mix uses ripe bananas to keep the muffins moist and sweet.
introduction
These Rhubarb Banana Muffins are easy to make. They use common ingredients and simple steps. If you like banana treats, try banana pudding brownies recipe for another tasty idea.
how to make Rhubarb Banana Muffins
Follow the steps below to mix the batter and bake the muffins. Measure your ingredients, mash the bananas, and fold in the chopped rhubarb last so it stays tender. Do not overmix the batter. Bake until a toothpick comes out clean.
Ingredients :
1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup sugar, 1/4 cup brown sugar, 1/2 cup unsalted butter, softened, 2 large bananas, mashed, 1/2 cup chopped rhubarb, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup milk
Directions :
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line with muffin liners.
- In a bowl, mix the flour, baking powder, baking soda, and salt together.
- In another large bowl, cream the softened butter, sugar, and brown sugar until light and fluffy.
- Add the mashed bananas, eggs, and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- Gently fold in the chopped rhubarb.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
how to serve Rhubarb Banana Muffins
Serve warm or at room temperature. They are good plain or with a little butter. You can also top with a light dusting of powdered sugar or a smear of cream cheese.
how to store Rhubarb Banana Muffins
Cool the muffins fully. Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature or warm in a low oven.
tips to make Rhubarb Banana Muffins
- Use ripe bananas for more flavor and moisture.
- Chop rhubarb small so it spreads through the batter.
- Do not overmix after adding flour to keep muffins tender.
- Use room temperature eggs and milk for even mixing.
- Check muffins at 18 minutes to avoid drying them out.
variation (if any)
- Add 1/4 cup chopped nuts for crunch.
- Stir in 1/4 cup raisins or dried cranberries for extra chew.
- Swap half the all-purpose flour for whole wheat flour for a heartier muffin.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain extra liquid, then pat dry before folding into the batter.
Q: Can I make these dairy-free?
A: Replace butter with a plant-based spread and use a non-dairy milk like almond or oat milk.
Q: Can I reduce the sugar?
A: You can cut the sugar by 1/4 cup, but the muffins will be less sweet. Ripe bananas help add natural sweetness.
Rhubarb Banana Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Easy and moist muffins made with ripe bananas and tender rhubarb, perfect for breakfast or a snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large bananas, mashed
- 1/2 cup chopped rhubarb
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line with muffin liners.
- In a bowl, mix the flour, baking powder, baking soda, and salt together.
- In another large bowl, cream the softened butter, sugar, and brown sugar until light and fluffy.
- Add the mashed bananas, eggs, and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- Gently fold in the chopped rhubarb.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Notes
For extra flavor, use ripe bananas. Muffins can be topped with powdered sugar or cream cheese.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
