Banana Rhubarb Muffins #MuffinMonday

I'm not promising that this is my last rhubarb recipe of the season but we are getting near to the end of the harvest.  However, my freezer is full so I may be sharing another one or two but not one or two a week as I have been.

I'm not complaining.  Rhubarb, like any other seasonal vegetable, is very abundant for a short while and then, unless we preserve it, we have to wait a whole year to enjoy it again.  So when the going is good, I make a ton of rhubarb recipes. 

This recipe combines the tart goodness of rhubarb with the creamy sweetness of bananas in a delicious, tasty muffin that is sure to become a seasonal favorite.

Welcome back to Muffin Monday......

Stacy of Food Lust People Love invites us to join her on the last Monday of each month in sharing a Muffin recipe.  Muffins are the perfect food.  They take little time and effort and the reward is a wonderful grab and go breakfast or afternoon snack.  You can also make savory muffins to accompany your dinner.  I especially love them with soups and stews.

Let's see what muffins are being shared today........

• Banana Rhubarb Muffins from A Day in the Life on the Farm
• Cheerios Banana Muffins from Food Lust People Love
• S'mores Muffins from Jolene's Recipe Journal
• Sourdough Strawberry Muffins from Zesty South Indian Kitchen
• Vegan Chocolate Cherry Muffins from Magical Ingredients

I always seem to have overripe bananas on my counter that end up in the freezer.  These are a great start for cakes, quick breads and, of course, muffins.  I start with just my Basic Banana Muffin and then from there the possibilities are endless.  You can add Craisins, Maple or Nutella.  They can be Gluten Free like these Chocolate Coconut Banana Muffins or mixed with Peanut Butter and Chocolate Chips.  

But today, they are studded with slices of tart, delicious, rhubarb and they are amazing.  So if you still are lucky enough to have some rhubarb in your garden or you were wise enough to preserve some in the freezer, this is your lucky day.  You are going to love how they flavor those basic banana muffins that we all love.

This may be closing out my rhubarb recipes but now my mint is completely out of control so I will be sharing tons of ideas with you on how to use all that fresh mint that is taking over your garden. Stay tuned.......

Muffins, Breads, Breakfast, Snacks, Bananas, Rhubarb

Breads, Muffins

American

Yield: 12 servings

Author: Wendy Klik

Banana Rhubarb Muffins

Time to use up the remainder of that rhubarb from your garden. Adding it to these banana muffins is a great way to enjoy the last of the harvest.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 2/3 c. sugar
• 1/2 c. canola oil
• 2 eggs
• 2 over ripe bananas
• 1 t. vanilla
• 1 2/3 c. flour
• 1 t. baking soda
• 1 t. cinnamon
• pinch of salt
• 1 c. small diced rhubarb

Instructions

1. In large bowl of stand mixer, fitted with the whisk attachment, mix the sugar, oil, banana, eggs and vanilla until well blended.  Set aside.
2. Whisk together the flour, baking soda, salt and cinnamon.  Form a well in these ingredients and pour the egg mixture into the well.  Use a wooden spoon or spatula to mix together until just combined.  Stir in the diced rhubarb.
3. Divide the batter between a 12 cup muffin pan that has been treated with baking spray.  Bake in a preheated 375* oven for about 20 minutes, until risen, golden brown and a skewer inserted removes cleanly. 

Nutrition Facts

Calories

220.59

Fat (grams)

10.19

Sat. Fat (grams)

0.99

Carbs (grams)

29.72

Fiber (grams)

1.28

Net carbs

28.44

Sugar (grams)

13.83

Protein (grams)

3.16

Sodium (milligrams)

128.85

Cholesterol (grams)

31.00

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Strawberry Rhubarb Muffins

Sour Cream Rhubarb Muffins with Pecan Streusel

Cinnamon Rhubarb Muffins

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