Rhubarb Banana Muffins: A Recipe
I have the talented Trina from Will Cook for Shoes over here today with a super tasty recipe for Rhubarb Banana Muffins. I can’t wait to try these. And the sugar she puts on top sounds like what I need right now…
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Hi there! My name is Trina Gallop and I can be found over at Will Cook for Shoes where we talk about baking, knitting, sewing, bassets and shoes (yes – I really will cook for shoes). I don’t know about you but around this time of the year I have an abundance of rhubarb! It’s such a joy to cut the first few stalks and dive into fresh rhubarb crisp, rhubarb cake and stewed rhubarb. But as the season goes on (and on and on), I’m left wondering what else to make and what to do with the abundance that is produced from what seems like a meagre backyard plant!
My first tip is – FREEZE your rhubarb. It freezes wonderfully and it’s so great to enjoy a little rhubarb later on after you’ve had a bit of a break. Rhubarb is super easy to freeze. I just wash and dice. Then I throw it in a freezer bag till I need it. Half the time I’m measuring it and using it in a recipe unthawed. this is the bag I pulled from my freezer to make this recipe.
And when you’re ready to use up your rhubarb again, this banana rhubarb muffin recipe is a great one to make. It comes together really easily with ingredients that are usually at the ready. These muffins are tasty and tangy and perfect for breakfast! I hope you will enjoy them as much as I do!
Rhubarb Banana Muffins
1/2 cup melted butter
1 egg
1 mashed banana
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups of flour
1 cup diced rhubarb
Preheat your oven to 375 degrees. Place melted butter in a large bowl. Add in egg and banana. I like to have some chunks in my banana so I can find them in the muffins. Mix well.
Mix the dry ingredients together. Mix into the butter, eggs, banana mixture. Add in rhubarb and mix just till all combined.
Line a muffin tin with cupcake liners. I use these instead of sprays or anything else. It’s all you need to ensure your muffins don’t stick. And then your pans don’t get too oily. See… nothing in my cupcake liners – promise!
Drop the muffin mixture by the tablespoon.
This recipe makes 12 muffins.
Bake for 25-30 minutes. After 20 minutes I covered the tops of my muffins with parchment just to make sure they didn’t get to dark on top. And as soon as they came out of the oven, I sprinkled a little sugar on top. I like the little crunch and sweetness that
adds.
Cool and enjoy!!
