You are going to love this recipe for rhubarb banana muffins because they are moist and delicious! The best part is they are easy to make with perfectly ripe bananas and they are totally healthy! This recipe can be made into muffins or banana rhubarb bread.
I make muffins almost weekly for the whole family and some for the freezer, this is a favorite when our rhubarb is ripe, I also love making these pretty pink rhubarb oat bars!
Jump to:
Reasons you'll love these muffins:
- These muffins are healthy! They are made with honey instead of sugar, and you can make them with whole wheat flour.
- These healthy muffins are toddler friendly, just like my recipe for oat flour blackberry muffins!
- It's a tasty and pretty way to make something with fresh rhubarb, just like my recipe for rhubarb fruit leather.
- This is an awesome way to use bananas up!
Ingredients You'll Need
You need 11 basic ingredients to make these muffins! This recipe is dairy-free, no sour cream or yogurt or butter is needed. See below for optional flavor additions.
- Melted Coconut Oil: increases the moisture in the bread and gives it a great texture. I haven't tested this recipe with other oils but I think it would work fine.
- Honey: sweetens the loaf and compliments the rhubarb well.
- Eggs: increase the rise of the loaf and make this loaf moist.
- Bananas: increase the sweetness and bring that awesome flavour. Use bananas with brown spots as they are sweeter! I have tested this recipe with frozen bananas and it worked great! Just thaw two bananas, mash, and use them.
- Baking Powder and Soda: are needed to make these muffins rise.
- Salt: brings out flavour of the rhubarb and banana in these muffins.
- Cinnamon: brings it all together - the rhubarb and banana into a burst of flavour.
- Whole Wheat Flour or White Flour: I have tested this recipe using just whole wheat and just white flour, either works. Alternatively, you can make these muffins with a mix of both flours.
- Rhubarb: the key feature of these muffins make a lovely tangy taste and a beautiful color. After testing with loose chopping and smaller ½ inch sized pieces I found ½ inch pieces work best for flavour and moisture. (Have lots of rhubarb? Try this fruit leather recipe!)
- Coconut Sugar or Brown Sugar: a few tablespoons is used to sprinkle on the top. If you prefer, you can omit the sugar!
- Equipment needed: For this recipe, you will need a mixing bowl, a spatula, measuring spoons, and a muffin tray. It's optional to use silicone muffin liners.
See recipe card below for quantities needed.
Optional Add In's
Give your rhubarb banana muffins a twist by adding these ingredients!
- Chocolate Chips: add ½ cup when you add the wet ingredients to the dry ingredients.
- Walnuts: add ½ cup when you add the wet ingredients to the dry ingredients.
- Cardamon: add 1 teaspoon to the dry ingredients for an awesome rhubarb cardamon flavour!!
- Strawberries instead of Rhubarb: Like this recipe but we are out of rhubarb season? Use chopped destemmed strawberries instead of chopped rhubarb.
Ran out of rhubarb? Try these healthy whole wheat banana muffins. Or these orange muffins are another fruity muffin made in the blender! If you want something higher in protein try these egg bites baked in a muffin tray!
Let's Make Banana Rhubarb Muffins
Follow the step by step photos to make these muffins in your kitchen! For specfic ingredient quanities look in the recipe card below.
Start by preheating the oven to 425 degrees F. In a mixing bowl, mix together the melted honey, melted coconut oil, eggs and mashed banana.
In another bowl place the baking soda, salt, cinnamon, and flour, and mix well. Add 1 ½ cups of rhubarb to the flour mix (adding in the rhubarb now prevents it from sinking in the muffins).
Gentle fold the dry mix to the wet ingredients just until mixed. This is the key to getting muffins or quick bread to rise well.
Grease a muffin tray. Add just less than ⅓ cup of batter into each muffin cup. Bake for 7 minutes at 425 degrees F, then turn the oven down to 350 F for 24-26 more minutes until fully baked in the centre.
Tips for Baking
> Use ripe bananas with brown spots: this increase the flavor and sweetness of the muffins! If your bananas aren't ripe yet, place them on a cookie sheet (with the peel on) while the oven is warming up for 10-15 minutes. This will turn them brown and release the sugars in the banana, mash and use!
> Add the rhubarb with flour to prevent sinking: before adding the wet ingredients to the dry ingredients, add the chopped rhubarb to the flour mixture. Coating the rhubarb with flour will make sure it is evenly distributed through the muffins and not all at the bottom!
> Don't overmix the batter: making muffins or a quick sweet loaf it is important to only mix the wet with the dry just until incorporated. This helps everything rise well!
> Wait 5-10 minutes before removing muffins (or a loaf): from the baking pan once they come out of the oven. If they are removed too soon they can fall apart.
Make these Muffins into Banana Rhubarb Bread
Using the same batter, bake it in a greased loaf pan. You will need to bake this banana rhubarb bread at 350 F for 60-65 minutes until the center is fully cooked. Let it cool for 5 minutes before removing it from the pan. Keep it in an airtight container or wrap it in tin foil once it is cool. It freezes well.
I have tested this recipe as a loaf. I think the muffins are best the first day or for the freezer, however, made into bread it tastes great if you enjoy it over 3-4 days.
FAQ
I did some research and rhubarb is ripe when it is 7-15 inches long, between late April and July. The color red, pink, or green does not relate to when rhubarb is ready, as it differs depending on the variety. Spring through early summer.
The best way to store muffins is in a sealing bag or airtight container. They will be good for about 4 days if kept cool and out of direct sunlight. Keep a paper towel in the bag or container to soak up any moisture. If you want to keep muffins fresh longer, freeze the muffins for up to six months in an airtight bag or container.
Yes, this recipe is considered healthy rhubarb banana muffins. This is because we are using honey and bananas to sweeten the bread. Eggs and coconut oil are a good source of fat. Whole wheat flour and rhubarb are good sources of fibre. This is a great healthy snack for the week or to feed toddlers!
Other healthy baked snacks!
Love muffins? Check out these wholesome muffin recipes all made with fruit!
Still have more rhubarb?? Try this recipe for fruit leather roll ups!
Like this post for rhubarb banana muffins? Let me know down below the recipe! And give this recipe a star rating. I love hearing from you, and it helps others making this recipe!
Rhubarb Banana Muffins
Equipment
Ingredients
- ½ cup honey 170 grams
- ⅓ cup oil (I used coconut oil 72 grams)
- 2 eggs
- 2 medium bananas about 1 cup or roughly 225 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 teaspoon cinnamon
- 1 ½ cup whole wheat flour or white flour 180 grams
- 2 cup rhubarb chopped 250 grams
- 2 tablespoon coconut sugar (28 grams) or brown sugar (24 grams)
Instructions
- Preheat the oven to 425 degrees farhrenhiet.
- Mix together the melted honey, melted coconut oil, eggs and mashed banana.
- In another bowl put the baking powder, baking soda, salt, cinnamon, and flour, and mix well. Add 1 ½ cups of rhubarb to the flour mix.
- Gentle fold the dry mix to the wet ingredients just until mixed. Grease a muffin tray. Add ⅓ cup of batter into each muffin cup. Distribute the sugar and ½ cup remaining rhubarb on top of each muffin.
- Bake for 5 minutes at 425 degrees F, then turn the oven to 350 for 24-26 more minutes until the muffins are fully baked in the centre. After removing the muffins from the oven let them cool in the muffin pan for 5-10 minutes before removing them from the pan, then transfer the rhubarb banana muffins to a cooling rack.
- Store in an airtight bag or container. Placing them on a paper towel in the bag or container will help absorb any extra moisture. They will stay good at room temperature for 2-3 days, then transfer to the fridge for 2-3 more days. Or freeze for up to six months.
Carola says
First time making these, and they were moist and delicious! I cut the honey by half (1/4 cup), and they were still lightly sweetened enough for me. For the flour, I substituted 1/2 cup almond flour and 1 cup whole grain spelt flour, for more fibre and protein. I thought I might need to add an extra 1/4 cup of liquid (milk) to replace the amount of liquid honey I left out, but the batter looked nice and moist when mixed, so I didn’t. I might add sunflower seeds or chopped almonds next time for extra nutrients and texture. I will definitely make these again, thank you for sharing this delicious recipe! 🙂
Danika Vanderpyl says
Thanks for letting me know these worked well for you with your wholesome adjustments Carola! Love the idea of adding a crunch.
Aaliyah says
These were eaten so quickly after I made them I would’ve made more but I ran out of rhubarb!
Danika Vanderpyl says
Hehe! You will need to grow a big plant when you get a place to do that!
Ilsa says
I rarely leave reviews ... but this recipe is AMAZING!!! the most moist muffins ever!!! these are a new staple! I used frozen rhubard and wasn't sure if they would work out, but they are incredible!
Danika Vanderpyl says
Awe thank you for sharing your results and thoughts! So glad you enjoyed these muffins, they are a favorite here too!
Kathy says
This recipe is exactly was I was looking for. I cut the honey down to 1/4 cup, and they were still delicious!
Thank you, thank you, thank you!!!
Danika Vanderpyl says
I am glad you enjoyed this recipe Kathy!
Deena says
These muffins are so yummy! I used less honey and less coconut sugar (on top).
Danika Vanderpyl says
Deena, thanks for the feedback, I'm glad you enjoyed these muffins!
Charlotte Taverner-Whelpton says
Love these muffins! Was looking for a muffin recipe to use up some frozen rhubarb and bananas in my freezer. I used 1 cup all purpose flour and .5 cup spelt. I skipped the coconut sugar on top. These are divine! Moist, fluffy. My kids gobbled them up.
Danika Vanderpyl says
Hi Charlotte! So great to hear your family loved these muffins with the frozen fruit! Thanks for the insight on the spelt flour too!
Holly says
I baked these with my two toddlers (2&4) and accidentally left out the honey. I thought they'd be dry and sour, but they were still so delicious! My kids loved them and I love being able to pack nutritious, delicious snacks for them!
danikavanderpyl says
Thanks for sharing this Holly! I love hearing they are still great without the honey.
Shayla Knoch says
These turned out delicious!! Would make a perfect breakfast muffin as they are not very sweet. I will definitely make them again!
danikavanderpyl says
Great to hear Shayla! Thanks for the feedback!
Bronwyn s says
Super quick! Really easy to follow! I used strawberries instead of rhubarb because the deer beat me to my rhubarb haha! Loved having an inferential option for out of season! Great muffins!
danikavanderpyl says
Yayyyyyy! So glad to hear you made these Bronwyn!
Johanna Brouwer says
With lots of rhubarb in my garden figured I’d try this recipe and it turned out so good, love the flavours and doesn’t require a ton of time to make!!
danikavanderpyl says
Great to hear Johanna! Glad you enjoyed this!
Jesse says
I wasn’t expecting the banana and rhubarb combination to be this good. The muffins were amazing, very moist, and flavourful. Definitely a go to recipe if you have rhubarb and bananas. Thanks for the inspiration to try something new
danikavanderpyl says
Rightttt! It's such a great combo! Glad you enjoyed!
Meghan says
So good!! great flavour and easy to throw together. Going to go buy more bananas now so I can make more.
danikavanderpyl says
Glad you liked this recipe! Thanks for the feedback!
Rita Wendrich says
The flavour of these muffins is great, nice mix of tart and a hint of sweet! They have a great consistency and kept well for a few days in the fridge. I'll be making these again!
*side notes:
The recipe seems to be missing instructions on what to do with the last half cup of rhubarb and the brown sugar, so I assumed they were supposed to be mixed and sprinkled on top of the muffins prior to baking.
The recipe suggests to preheat the oven to 400 degrees but then instructs to bake the first 5 minutes at 425.
danikavanderpyl says
Hi Rita, Thanks for these comments, yes you caught on - the brown sugar and cinnamon go on top! Yes, bake in a preheated oven at 425 for 5 minutes. I will make these changes in the recipe card. I appreciate your comment and I am glad you enjoyed these!
Rachel Brouwer says
Love this recipe, one of my new favorites!
I added fresh strawberries and dark chocolate chunks along with the rhubarb which was a great flavor combination. Also made a batch gluten free by substituting oat flour and a little tapioca flour for the whole wheat flour and it turned out great!
danikavanderpyl says
Yay! Awesome to hear Rach! Strawberry chocolate sounds amazing! And thanks for sharing the gf alternative.
Rachel says
Love how versatile this recipe is - white or whole wheat flour, any oil, muffins or bread! So tasty and the bites of rhubarb with the sweet banana and the cinnamon just make it!