Rhubarb Banana Muffins

These Rhubarb Banana Muffins are delicious for breakfast, brunch or even a snack! Rhubarb is one of my favorite spring fruits and it's so bountiful! This is a great way to use up quite a bit and have yummy treats!

5 from 2 votes

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Prep Time 15

Cook Time 20

Total Time 35

Course brunch, Dessert

Cuisine American

Servings Texas size muffins

Calories 283 kcal

Equipment

Ingredients

6 tbsp unsalted butter
2.5 cups rhubarb diced, thawed or fresh
3/4 cup light brown sugar
2 cups all purpose flour
1.5 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 medium bananas ripe, mashed
2 large eggs room temperature
1/3 cup sour cream
1.5 tsp vanilla extract
2 tbsp turbinado sugar

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Instructions

Preheat oven to 375°F and spray your muffin pans with non-stick cooking spray.
Melt your butter and set aside to cool slightly.
6 tbsp unsalted butter
Toss rhubarb in brown sugar and set aside for 10 minutes and stir twice to absorb juices. If rhubarb is frozen, thaw and drain on a paper towel prior to mixing with brown sugar.
2.5 cups rhubarb, 3/4 cup light brown sugar
In a large mixing bowl, sift together your dry ingredients: flour, baking powder, baking soda, salt and cinnamon. If you don't have a sifter, you can whisk thoroughly.
2 cups all purpose flour, 1.5 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, 1/4 tsp salt
In a separate medium bowl, at a moderate speed, beat together your wet ingredients: ripe bananas, eggs, sour cream, melted cooled butter and vanilla extract for 1-2 minutes.
2 medium bananas, 2 large eggs, 1/3 cup sour cream, 1.5 tsp vanilla extract
Pour egg mixture into flour mixture and fold in until just combined. Do not overmix.
Add sugar and rhubarb mixture and fold in until combined.
Pour batter into muffin tins about 3/4 full and sprinkle turbinado sugar over top of muffins.
2 tbsp turbinado sugar
Bake for 18-25 minutes until well risen and golden. Check center with a toothpick until it comes out clean.
– Texas sized – 25 minutes
– Regular sized – 18 minutes
Let muffins cool slightly in pans. Remove muffins and place on a cooling rack. Sprinkle again with turbinado sugar.

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 1Texas sized muffinCalories: 283kcalCarbohydrates: 45gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 60mgSodium: 255mgPotassium: 249mgFiber: 2gSugar: 22gVitamin A: 359IUVitamin C: 5mgCalcium: 98mgIron: 2mg

Keyword banana, muffins, rhubarb

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