These rhubarb banana muffins are perfect for using up ripe bananas. The sweetness of the ripe bananas and little bits of tart from the rhubarb are a perfect combination. Add a little flax and a handful of walnuts and this muffin is an all around winner. And, if you prefer, you can easily turn this into a tasty loaf instead of muffins.
These muffins freeze nicely and are perfect to take for road trips, work, after school activities or camping adventures.
Recipe for Rhubarb Banana Muffins
Rhubarb Banana Muffins or Loaf
- 1/4 cup canola oil
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup mashed ripe bananas (2 medium)
- 3/4 cup chopped fresh or frozen rhubarb (1/4-1/2" pieces)
- 1/2 cup chopped walnuts (optional)
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 Tbsp ground flax seed
- 1/2 tsp salt
- 1 tsp cinnamon
- Preheat oven to 350°F (175°C). Lightly grease muffin pan (for 12) or line with papers. Or line one loaf pan with parchment paper.
- In large bowl, beat canola oil, sugar and eggs until smooth.
- Beat in mashed bananas.
- Stir in rhubarb and walnuts. Set aside.
- In separate, medium bowl, mix flour, baking powder, baking soda, flax seed, salt and cinnamon.
- Add dry ingredients to wet ingredients stirring until just combined. Spoon into 12 muffin tins.
- Bake muffins for 18-20 minutes (loaf for 1 hour) until wooden skewer coms out clean.
- Remove from oven, place on cooling rack and let cool for 5 minutes then remove from pan to cool completely.
TIPS AND HINTS FOR MAKING RHUBARB BANANA MUFFINS
- Use very ripe bananas for the best results. They’re the sweetest and softest at this stage.
- Treat bananas like a liquid ingredient, not like added pieces of fruit. The bananas should be mashed very well so that they are goopy and mix in with eggs and oil.
- Treat rhubarb like added pieces of fruit. Add them just before adding other dry ingredients.
- If using frozen rhubarb, do not thaw. Shake or brush off any ice crystals and add frozen pieces to the recipe.
- Like any muffin batter, do not overmix or your muffins will become tough. Just mix to moisten the ingredients. The batter may be a little lumpy.
- Let muffins cool in the pan on a wire rack for 5 minutes before removing. Let loaves cool for up to 15 minutes. This will prevent them from falling apart.
- Remove muffins or loaf from the pan after 5 minutes of cooling so they don’t turn soggy.
- Store muffins in a sealed container or bag in a single layer with paper towel. The paper towel will help prevent them from turning soggy. Store container on the counter for 2 days.
- For longer storage, place in a sealed container and freeze. They’ll keep really well in the freezer and keep that fresh baked taste.
More Rhubarb Muffin Recipes
Do you prefer muffins or loaves? When and where do you love eating a muffin? I’d love to hear from you. Leave a comment below or tag me on Instagram at #getgettys or Facebook @GettyStewart.HomeEconomist.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.