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    Home » Recipe » Baking » Easy And Healthy Banana Rhubarb Muffins

    Easy And Healthy Banana Rhubarb Muffins

    Published: Jul 25, 2022 by Sabrina Currie · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    I am loving rhubarb season and these quick, easy and healthy banana rhubarb muffins have been on repeat! I make them for breakfasts and lunch boxes and we've kept baking them up for yummy summer snacks too. These are moist and delicious, easy and fast.

    Three muffins on parchment over a wooden cutting board on the counter. There are ripe bananas and an empty muffin pan in the background.

    While rhubarb grows well through spring and early summer, using frozen rhubarb makes these easy to whip up year round.

    Jump to:
    • Ingredients
    • How To Freeze Rhubarb
    • Video - How To Make Banana Rhubarb Muffins
    • Step By Step Instructions
    • Substitutions and Variations
    • Equipment
    • Storage
    • Related Recipes
    • Top Tips For Tasty Muffins
    • Recipe

    This was inspired by my Rhubarb Snack Cake and Strawberry Rhubarb Oatmeal Muffins, and pairs well with Traditional Lavender Milk Tea. If you're looking for more breakfast ideas, I love this Strawberry, Blackberry, Banana Smoothie and if you want to get fancy, try these banana muffins with Easy Lavender Buttercream Frosting on top for a real treat.

    Ingredients

    The sweetness of banana and tart rhubarb pair up with simple pantry ingredients for these easy and tasty muffins. Naturally sweetened with banana, these homemade muffins are a great way to add vitamins, protein and fiber to children's lunchboxes. morning coffee breaks and afternoon snacks.

    Overhead picture of all the ingredients for the muffins. All the ingredients are labelled in text boxes.
    • Ripe Bananas - Ripe is the key here. The softer they are, the sweeter and easier to mix in they are. These add subtle flavor and lots of moisture. Additionally bananas are full of fiber, vitamins and minerals and often considered a superfood!
    • Rhubarb - This spring growing vegetable that is often used as a fruit adds delicious tart flavor and additional moisture to baked goods. Cut this into 1 cm squares/cubes to get bursts of flavor in every bite. Note that the green tops are inedible, only use the stalks of rhubarb. Frozen rhubarb works just as well as fresh rhubarb in these muffins!

    See recipe card for quantities.

    How To Freeze Rhubarb

    My rhubarb plant is going crazy producing this year. It's been a wet spring and summer and rhubarb plants love that weather! So with an abundance of rhubarb, I like to freeze some for winter baking.

    To freeze rhubarb for later use, clean, trim and cut the stalks into half or one inch pieces. Place in airtight containers or bags and freeze. You can take out just as much as you need and toss it straight into most recipes just like that.

    Video - How To Make Banana Rhubarb Muffins

    Step By Step Instructions

    These rhubarb banana muffins use the classic muffin (and cake) method of mixing the dry ingredients in one bowl and mixing the wet ingredients in a separate bowl before combining them.

    This method works great to incorporate ingredients well with the least amount of mixing. The less mixing of the flour, the more tender and fluffy the muffins will be.

    A black bowl on white counter. There is flour and a metal spoon in the bowl.

    Preheat oven to 350º
    In a medium sized bowl, combine flour, baking powder, baking soda, and salt (the dry mixture). Mix well and set aside.

    A glass bowl has sugar, eggs and vanilla in it. They are not yet stirred. Bowl is on a white counter.

    In a larger mixing bowl, mash bananas, and whisk in 2 large eggs.

    Glass bowl is half full with wet ingredients that have been mixed together and are a bright yellow color.

    Once eggs are beaten well and mixed into the bananas, add yogurt, oil, pure vanilla extract, and sugar. Whisk or mix until well combined.

    Dry white ingredients have been added to one side of the wet yellow mixture in the glass bowl.

    Add dry ingredients from first bowl into the wet ingredients.

    Wet and dry ingredients have been gently mixed and are a thick, pale yellow batter in the glass bowl.

    For the best results, mix gently just until combined. Don't overmix, a few lumps are ok.

    Chopped red and green rhubarb have been added to the batter in the glass bowl. Not stirred yet.

    Add in chopped rhubarb.

    Rhubarb is now stirred into muffin batter. You can see the lumps.

    Fold in rhubarb just until combined.

    A 12 cup muffin tin holds white cupcake liners filled almost to their tops with muffin batter.

    Divide batter equally between 12 paper-lined or greased muffin cups. (An ice cream scoop works well for this.)
    Bake in center of preheated oven for 18-20 minutes until a toothpick inserted into the middle of a muffin comes out clean and tops are golden brown.

    Baked muffins on a wire rack with some cut rhubarb in the corner.

    Remove muffins from the oven and let cool 5 minutes before removing from muffin tin and placing on wire racks. (It is important to finish cooling banana rhubarb muffins on a wire rack so they don't create condensation under them and become soggy bottomed.)

    Hint: Keep toothpicks handy beside the oven for quickly checking if your muffins and cakes are done. Insert one and pull it out. Any wet batter means they are not done. A clean toothpick or a few crumbs mean they are done, pull them out right away.

    Substitutions and Variations

    Here are a few quick subs and swaps if you are missing an ingredient.

    • Apple - Swap out diced rhubarb for diced apple and make banana apple muffins. A great winter alternative.
    • Brown Sugar - Change up the white sugar for brown (use an equal amount) for a slightly richer flavor and darker color.
    • Sour Cream - If you are out of plain Greek yogurt, sour cream makes a perfect substitution. Use an equal amount.
    A muffin broken in half on a white plate with a fork. You can see bright pink pieces of rhubarb in the pale yellow muffins.

    Equipment

    Besides a muffin pan, you won't need any special equipment.

    Paper or parchment muffin tin liners are nice. They will help your muffins pop out perfectly but if you don't have them, you can grease and flour your muffin cups, or spray with a vegetable cooking spray instead.

    An electric mixer is great for mashing your banana and mixing your ingredients but a fork will work just fine if that's what you've got.

    Storage

    Banana rhubarb muffins are tender and moist, thanks to all the fruit. They will keep fresh and delicious for 3 days. Keep them in an airtight container or bag to keep them as fresh as possible.

    These fruity, healthy muffins freeze well too. Again, place them in a sealed container or zip top bag. Put them in your deep freeze for up to 3 months. Thaw at room temperature, leaving them covered with just the corner of the bag or container open.

    Eat at room temperature or heat them in a 300'F oven for 5-7 minutes to enjoy a fragrant warm muffin.

    Related Recipes

    • The Best Peach Cobbler Pound Cake
    • Easy Gingerbread Muffins With Cinnamon Sugar Glaze
    • How To Make Easy Lavender Buttercream Frosting (Icing)
    • Lavender Earl Grey Cake

    Top Tips For Tasty Muffins

    Fold in the fruit gently and don't overmix the batter. A few lumps are ok. The less the batter is mixed, the fluffier and more tender the banana rhubarb muffins will be. (The same holds true for almost any classic muffin.)

    My other tip is to enjoy a delicious muffin while they are still warm 😉

    For more on what I'm cooking up, follow me on Instagram or Facebook. You might also like my FREE printable weekly meal planner.

    Cheers friends! Sabrina

    3 muffins on a cutting board with flecks of pink rhubarb in them.

    I hope you have a delicious day, Friends! If you like these muffins, I'd love it if you could tap the star rating to let me know what you thought.

    If you have questions or feedback, comment below or message me on IG or FB. I try to get back to each of you as quick as I can.

    Cheers, Sabrina

    Recipe

    Three muffins on parchment over a wooden cutting board on the counter. There are ripe bananas and an empty muffin pan in the background.

    Easy And Healthy Banana Rhubarb Muffins

    Easy and healthy banana rhubarb muffins are made with simple, wholesome ingredients and stay moist for up to a week! Naturally sweetened with banana, this moist and delicious muffin stays fresh for days.
    5 from 11 votes
    Print Pin Rate
    Course: Baking, Muffin
    Prep Time: 10 minutes
    Cook Time: 18 minutes
    Total Time: 28 minutes
    Servings: 12 muffins
    Calories: 183kcal
    Author: Sabrina Currie

    Ingredients

    • 2 Bananas (Ripe or Overripe)
    • 2 Eggs
    • ⅓ cup Plain Greek Yogurt
    • ¼ cup Vegetable Oil or light olive oil
    • 1 teaspoon Vanilla Extract
    • ½ cup Sugar granulated white or raw sugar
    • 2 cups All Purpose Flour
    • 1 teaspoon Baking Powder
    • ½ teaspoon Baking Soda
    • ¼ teaspoon Salt
    • 1 cup Rhubarb diced into ¼ -½ inch chunks (fresh or frozen diced rhubarb)

    Instructions

    • Preheat oven to 350º
    • Combine flour, baking powder, baking soda, and salt, and set aside.
    • In a larger mixing bowl, mash bananas, then whisk in eggs.
    • Once eggs are incorporated into bananas, add yogurt, oil, vanilla, and sugar. Whisk until well mixed.
    • Add dry ingredients and mix gently until just combined. Stir in rhubarb.
    • Divide equally between 12 paper-lined or greased muffin cups.
    • Bake in center of preheated oven for 18-20 minutes until a toothpick inserted into the middle of a muffin comes out clean.
    • Remove from the oven and let cool several minutes before removing from muffin tin and placing on wire rack to finish cooling.

    Notes

    These muffins will stay moist for 3 days in a sealed container. 
    Freeze in an airtight bag or container for up to 3 months. Thaw, covered at room temperature for 2 hours before serving.

    Nutrition

    Calories: 183kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 28mg | Sodium: 143mg | Potassium: 141mg | Fiber: 1g | Sugar: 11g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @wckitchengarden or tag #wckitchengarden!
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    About Sabrina Currie

    Classically French trained cook, photographer and food stylist living on beautiful Vancouver Island, BC.

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    Comments

    1. Addie

      July 29, 2022 at 10:36 pm

      Absolutely delicious!

      Reply
      • Sabrina Currie

        July 29, 2022 at 10:36 pm

        Yay! Thanks for sharing Addie!

        Reply

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