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.
Prep Time 10 minutes
Cook Time 20 minutes
Cool 10 minutes
Total Time 30 minutes
- 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
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,
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