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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.
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

  • 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

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