Sweet with a touch of tart, these muffins are a tasty treat. This recipe makes 12 muffins or 1 loaf and can be doubled. Both the loaf and muffins can be frozen.
Prep Time20 minutesmins
Cook Time18 minutesmins
Total Time38 minutesmins
Course: Snack
Cuisine: American
Keyword: banana, muffins, rhubarb
Servings: 12muffins
Calories: 218kcal
Ingredients
1/4cupcanola oil
3/4cupgranulated sugar
2largeeggs
3/4cup mashed ripe bananas (2 medium)
3/4cupchopped fresh or frozen rhubarb (1/4-1/2" pieces)
1/2cupchopped walnuts (optional)
1 1/2 cupsall purpose flour
1 1/2 tspbaking powder
1/2tspbaking soda
2Tbspground flax seed
1/2tspsalt
1tspcinnamon
Instructions
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.
Video
Notes
Doubling the Recipe:Use big bowls to allow for extra ingredients and mixing without spills.Double everything except the following:Baking powder - 2 tspBaking soda -1/2 tspSalt - 1/2 tspAlternatives:Use frozen cranberries instead of rhubarb.Use chocolate chips instead of fruit for a truly sweet treat.Use sunflower or pumpkin seeds instead of walnuts for a nut free alternative.