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Rhubarb Banana Muffins

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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course brunch, Dessert
Cuisine American
Servings 10 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

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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