Rhubarb Banana Muffins

Brown muffin with pink rhubarb and brown sugar on top, sitting in a muffin tray.

You are going to love this recipe for rhubarb banana muffins because it's moist and easy. They are sweetened from honey and banana and the base is whole wheat flour. It's a go-to healthy rhubarb recipe in my house.

Prep Time15

Cook Time22

Total Time37

Servings: muffins

Author: Danika Vanderpyl

Equipment

1 muffin pan

Ingredients

Wet Ingredients

½ cup honey melted
⅓ cup oil I used coconut oil
2 eggs
2 bananas mashed, about 1 cup

Dry ingredients

1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
2 teaspoon cinnamon
1 ½ cup whole wheat flour white flour, or a mix of both
2 cup rhubarb chopped into ½ inch pieces (½ cup of it for topping)

Optional topping

2 tablespoon coconut sugar or brown sugar

Instructions

Preheat the oven to 425 degrees farhrenhiet (215 C).
Mix together the melted honey, oil, eggs and mashed banana.
In another bowl put the baking powder, baking soda, salt, cinnamon, and flour and mix well. Chop the rhubarb to ½ inch pieces and add 1 ½ cups of rhubarb to the flour mix (leaving ½ cup for later).
Dump the dry ingredients into the wet ingredients, and gently fold just until mixed. Grease or line a muffin tray with liners. Add ⅓ cup of batter into each muffin cup.
Distribute the sugar and ½ cup remaining rhubarb on top of each muffin.
Bake at 425 degrees Fahrenheit (215 C), then turn the oven down to 350 Fahrenheit (175 C) for 24-26 more minutes until 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 to fully cool.
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.

Notes

For rhubarb banana bread: Pour batter into a greased loaf pan. Bake at 350 F for 60-65 minutes until fully cooked.

Rhubarb size: From testing this recipe I found that chopping the rhubarb smaller and distributing it more evenly in the muffins, gives good flavour and moisture throughout. Chop the rhubarb into ½-inch pieces.

Oil: I used coconut oil, but any oil or melted butter will work!

Nutrition