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Banana Rhubarb Muffins

Irresistibly Moist Banana Rhubarb Muffins to Brighten Mornings

Delight in the unique flavor of these Banana Rhubarb Muffins, combining sweet bananas and tart rhubarb for a perfect breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Baking
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 1/4 cups all-purpose flour King Arthur recommended for a consistent crumb.
  • 1 1/4 tsp baking powder Leavening agent for fluffy texture.
  • 1/2 tsp baking soda Enhances texture.
  • 1/4 tsp salt Balances sweetness.
  • 1/4 tsp ground nutmeg Introduces warmth.
  • 2 bananas mashed Ensure smooth for even distribution.
  • 2 eggs room temperature Binds ingredients for a tender crumb.
  • 1/3 cup Greek yogurt Fage 2% is a great choice.
  • 1/4 cup vegetable oil Keeps muffins moist.
  • 1 tsp vanilla extract Enhances flavor.
  • 1/2 cup sugar Sweetens muffins.
  • 1 cup rhubarb Sliced into 1/2-inch pieces for even distribution.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Fork or Potato Masher

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin.
  2. Slice your fresh rhubarb into 1/2-inch pieces and set aside.
  3. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
  4. In a large mixing bowl, mash the ripe bananas until smooth, then mix in the eggs, Greek yogurt, vegetable oil, vanilla extract, and sugar.
  5. Pour the dry mixture into the wet mixture and gently stir until just combined.
  6. Fold in the prepared rhubarb pieces gently.
  7. Divide the muffin batter evenly among the 12 prepared muffin cups.
  8. Bake for 18-20 minutes, until golden brown and a toothpick comes out clean.
  9. Allow muffins to cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Avoid overmixing the batter for light muffins. Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.

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