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.
1cupRhubarb 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.