Sour Cream Banana Rhubarb Muffins #MuffinMonday

 It's Rhubarb Season here in Michigan, and I have been having a blast.  Today, I am sharing a recipe for Banana Rhubarb Muffins.  These muffins contain very little processed sugar and are filled with fruit for a healthier treat to start your day.

It's time for Muffin Monday...............

Stacy of Food Lust People Love invites us to join her in sharing Muffin recipes on the last Monday of each Month.  Let's see what is being shared this month......

• Banana Crunch Muffins from Passion Kneaded
• Chocolate Espresso Muffins from Food Lust People Love
• Rhubarb-Ginger Muffins with Vanilla Bean Streusel from Jolene’s Recipe Journal
• Sour Cream Banana Rhubarb Muffins from A Day in the Life on the Farm
• Teff Brownie Muffins from A Messy Kitchen
• Western Muffins from Karen's Kitchen Stories

I shared Banana Rhubarb Muffins back in 2021, and make muffins with rhubarb quite often as my plants go crazy each year.  This year I decided to change things up by making this recipe containing very little processed sugar and less oil, using sour cream for added moistness.  They were amazing.  I took some to my cardio drumming class for my friends. These are the messages that I recieved from them.

and

You will love these muffins too.  Make them while rhubarb is still in season or use frozen rhubarb in a pinch.

Breads, Muffins, Breakfast, Snacks, Rhubarb, Bananas

Muffins

American

Yield: 12

Author: Wendy Klik

Sour Cream Banana Rhubarb Muffins

 It's Rhubarb Season here in Michigan, and I have been having a blast. Today, I am sharing a recipe for Banana Rhubarb Muffins. These muffins contain very little processed sugar and are filled with fruit for a healthier treat to start your day.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 2 over-ripe bananas
• 2 eggs
• 1/3 c. sour cream
• 1/4 c. vegetable oil
• 1 t. vanilla
• 1/2 c. sugar
• 2 c. flour
• 1 t. baking powder
• 1/2 t. baking soda
• pinch of salt
• 1/4 t. cinnamon
• 2 stalks rhubarb, cut into small dice, about 1 cup total

Instructions

1. Whisk together the flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center and set aside.
2. Place the bananas into the large mixing bowl of a stand mixer fitted with the paddle attachment. Mix until smooth, add the eggs, one at a time, mixing after each until incorporated.
3. With mixer on low speed add in the sour cream, oil, vanilla, and sugar until well mixed.
4. Pour the banana mixture into the well of dry ingredients and mix by hand just until incorporated. Fold in the rhubarb.
5. Divide the batter between a 12-cup muffin tin and bake in a preheated 350* oven for 20 minutes, until a skewer inserted removes cleanly.

Nutrition Facts

Calories

192

Fat (grams)

7 g

Sat. Fat (grams)

2 g

Carbs (grams)

30 g

Fiber (grams)

1 g

Net carbs

28 g

Sugar (grams)

11 g

Protein (grams)

4 g

Sodium (milligrams)

110 mg

Cholesterol (grams)

31 mg

Calories listed for the entire amount of sauce.

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