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    Home » Recipes » Breakfast » Healthy Banana Rhubarb Muffins

    Healthy Banana Rhubarb Muffins

    Published: May 11, 2016 · Modified: Sep 28, 2021 by Sherri · This post may contain affiliate links · 17 Comments

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    These Healthy Banana Rhubarb Muffins are made with absolutely no refined sugar or oils. Incredibly moist and delicious option for breakfast or a snack.

    You may not know this but I have a huge love of muffins.  Coffee Cake Muffins, Blueberry Muffins, Chocolate Banana Muffins. I have so many muffins recipes on my list!

    two banana rhubarb muffins on a white plate

    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.

    four rhubarb stalks on a wooded background

    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.

    two banana rhubarb muffins on a white plate with one but in half

    Banana Rhubarb Muffins Ingredients

    ¾ cup whole wheat pastry flour or gluten free one-to-one flour

    ¾ 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

    ¼ cup honey

    a muffin tin with banana rhubarb muffins

    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!!

    two banana rhubarb muffins on a white plate

    Need more muffins recipes? You may want to try some these other recipes too:

    Healthy Apple Almond Butter Muffins

    Grain-Free Pumpkin Pie Bars

    Zucchini Muffins

    Gingerbread Muffins

    Blueberry Bran Muffins

    a clickable button that says More Delicious Recipes

    a plate with two banana rhubarb muffins with a muffin tin in the background

    Healthy Banana Rhubarb Muffins

    These Healthy Banana Rhubarb Muffins are made with absolutely no refined sugar or oils. Incredibly moist and delicious option for breakfast or a snack.
    5 from 2 votes
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    Print Pin Rate
    Course: Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Cool: 10 minutes
    Total Time: 30 minutes
    Servings: 12
    Calories: 118kcal
    Author: Sherri Hagymas

    Ingredients

    • ¾ cup whole wheat pastry flour or gluten Free one-to-one flour
    • ¾ 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
    • ¼ 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

    Calories: 118kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Cholesterol: 27mg | Sodium: 154mg | Potassium: 174mg | Fiber: 2g | Sugar: 8g | Vitamin A: 65IU | Vitamin C: 2.6mg | Calcium: 47mg | Iron: 0.8mg

    Nutritional Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected

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    Filed Under: Breakfast, Healthy Recipes, Healthy Snacks, Recipes

    Reader Interactions

    Comments

    1. Kandice

      June 02, 2018 at 4:26 pm

      Ahhhh. I just took these out of the oven and they smell amazing! Taste even better.

      Reply
      • Sherri

        June 03, 2018 at 8:50 pm

        So happy you loved them as much as me!

        Reply
    2. Theresa

      May 31, 2016 at 9:37 pm

      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.

      Reply
    3. swathi

      May 29, 2016 at 6:51 pm

      Looks delicious, thanks for sharing with Hearth and soul blog hop, pinning.

      Reply
    4. Miz Helen

      May 28, 2016 at 11:12 am

      5 stars
      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

      Reply
    5. Jann Olson

      May 27, 2016 at 11:22 pm

      My rhubarb is on and I haven’t used it yet this year. Sounds yummy! Thanks for sharing with SYC.
      hugs,
      Jann

      Reply
    6. Kathryn @ Family Food on the Table

      May 26, 2016 at 9:39 pm

      5 stars
      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 🙂

      Reply
    7. Teresa

      May 25, 2016 at 8:55 pm

      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!

      Reply
      • Sherri

        May 25, 2016 at 8:57 pm

        I hadn’t either until we moved in this house. 🙂 I was 38 (haha)

        Reply
    8. angie

      May 23, 2016 at 12:35 pm

      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
      come see us at http://shopannies.blogspot.com

      Reply
    9. Donna Reidland

      May 23, 2016 at 11:21 am

      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.

      Reply

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    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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