These Healthy Banana Rhubarb Muffins are made with absolutely no refined sugar or oils. Incredibly moist and delicious option for breakfast or a snack.
<2>Banana Rhubarb Muffins
Who has never tried Rhubarb? When we moved into our house 10 years ago, we had this huge plant in our backyard that we had absolutely no idea what it was.
After asking around (and feeling kind of silly), we found out that it is a rhubarb plant. The vegetable looks like pink celery actually. Since we had never used it before we were slightly curious and picked some to try. Holy moly, don’t take a bite of rhubarb without getting your pucker ready. Tart is putting it extremely lightly!
We had no idea what to do with it so at the end of the season after it died back, we pulled up the remains and tossed it in the woods. Guess what? The following Spring, it was back! We repeated the pulling up and tossing and even planted other veggies there. Guess what? It keeps coming back every year. Who knew rhubarb was a perennial? I definitely did not.
We then accepted the fact that rhubarb is in our life for good and feel lucky to have it actually. It’s kind of a great feeling to do absolutely nothing to get this wonderful, healthy veggie at our fingertips each and every year.
Rhubarb is probably most well known for use in pies, especially Strawberry Rhubarb Pie. But since those pies are usually loaded with a cup of sugar to cut the tartness, we have never made one.
This is one of our newest recipes for using our forever plant. Healthy Banana Rubarb Muffins with absolutely no added refined sugar! Just 2 bananas and a little honey are perfection.
I also make our gluten free version for us. The addition of almond meal flour makes it even more moist.
I love them with my simple yogurt parfait for breakfast or as a snack. It’s the perfect balance of sweet and just a tad of tartness.
Banana Rhubarb Muffins Ingredients
3/4 cup whole wheat pastry flour or gluten free one-to-one flour
3/4 cup almond meal flour
2 medium very ripe bananas, mashed
1 cup finely chopped rhubarb, about 1 large stalk
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon all spice
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup honey
How to Make Banana Rhubarb Muffins
Preheat oven to 350 degrees F
In a medium bowl, mix all dry ingredients together and set aside.
Use a mixer (hand held or stand) to beat the eggs on medium speed for approx. 30 seconds.
Mix in vanilla, banana and honey and blend.
Add in the flour mixture in batches and mix on low speed until combined.
Fold in the rhubarb slowly
Pour batter into prepared muffin tin.
Bake for 20-25 minutes or until a toothpick comes out clean.
Cool for 10 minutes.
You could also make this into a bread loaf if desired. Use a 8 x 4 and bake for 50-55 minutes,
ENJOY!!
Healthy Banana Rhubarb Muffins
Ingredients
- 3/4 cup whole wheat pastry flour or gluten Free one-to-one flour
- 3/4 cup almond meal flour
- 2 medium very ripe bananas mashed
- 1 cup finely chopped rhubarb about 1 large stalk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon all spice
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup honey
Instructions
- Preheat oven to 350 degrees F
- In a medium bowl, mix all dry ingredients together and set aside.
- Use a mixer (hand held or stand) to beat the eggs on medium speed for approx. 30 seconds.
- Mix in vanilla, banana and honey and blend.
- Add in the flour mixture in batches and mix on low speed until combined.
- Fold in the rhubarb slowly
- Pour batter into prepared muffin tin.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool for 10 minutes.
- You could also make this into a bread loaf if desired. Use a 8 x 4 and bake for 50-55 minutes,
Nutrition
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Kandice says
Ahhhh. I just took these out of the oven and they smell amazing! Taste even better.
Sherri says
So happy you loved them as much as me!
Theresa says
I don’t think I’ve ever cooked with rhubarb but, my neighbors (where I grew up) grew it and every summer cooked, baked and made recipes with it. Thanks for sharing at the Inspiration Spotlight party. Pinned & shared. See you again soon.
swathi says
Looks delicious, thanks for sharing with Hearth and soul blog hop, pinning.
Miz Helen says
I love Rhubarb season, and your muffins will be delicious. Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Miz Helen
Jann Olson says
My rhubarb is on and I haven’t used it yet this year. Sounds yummy! Thanks for sharing with SYC.
hugs,
Jann
Kathryn @ Family Food on the Table says
My little ones are muffin munchkins! We’re always trying new recipes and experimenting with flavor and this looks like a great new addition! They need to try rhubarb so these are perfect 🙂
Teresa says
I’m admitting right here and now; I have never tried rhubarb! However, your post and recipe has inspired me and I will be giving it a try. Thank you for sharing it!
Sherri says
I hadn’t either until we moved in this house. 🙂 I was 38 (haha)
angie says
I knew that rhubarb came back every year as when we were kids we grew rhubarb and every year it came back My mother often made strawberry rhubarb deserts but these muffins using banana has sparked my interest will be checking them out further
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Donna Reidland says
I grew up eating rhubarb all the time. We would peel it and sprinkle salt on it and just eat it raw. I love it in pies, but rarely see it either fresh or in restaurants. Thanks for sharing your recipe.