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.
- 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
Banana Rhubarb Muffins
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
- In large bowl of stand mixer, fitted with the whisk attachment, mix the sugar, oil, banana, eggs and vanilla until well blended. Set aside.
- 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.
- 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
220.59Fat (grams)
10.19Sat. Fat (grams)
0.99Carbs (grams)
29.72Fiber (grams)
1.28Net carbs
28.44Sugar (grams)
13.83Protein (grams)
3.16Sodium (milligrams)
128.85Cholesterol (grams)
31.00
My rhubarb is not liking the hot weather at all! Glad I froze some to give these muffins a try in a few weeks :)
ReplyDeleteI am feeling better about your many rhubarb recipes since I discovered that my local grocery store sells it in the frozen section. :) And we always have ripe bananas to use up so your muffins will be on The List!
ReplyDeleteGreat way to use up your overripe bananas....Don't they seem to multiply quickly?
DeleteThis is a tasty muffin and the overripe banana in my counter is going in for this recipe. Thanks for sharing.
ReplyDeleteGlad to be of service Radha.
DeleteI love muffins with banana, yet to try this combo of banana and rhubarb. I will give this one a try. This is yummy
ReplyDeleteThanks Swathi, they are good.
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