My Rhubarb and Banana Muffins recipe is easy to make and super delicious! Full of Tart Rhubarb and fruity Banana with a hint of warm cinnamon, they are the perfect grab and go snack, ideal for any time of the day! A Batch of 12 baked yummy muffins in as little as 20 minutes!
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Family Pleasers!
These Rhubarb and Banana muffins tick all the boxes! They are sweet, tart, warming and so delicious! Even a beginner baker can master these! They are especially good for Breakfast- a quick muffin for the kids to grab as they rush out the door for school!… Pack them in Lunch boxes or enjoy them mid afternoon with a cup of tea, a very adaptable muffin! Packed with Banana and Rhubarb Chunks, which helps to ease the guilt! ;o)
Let’s Talk A Little about Rhubarb!
What is Rhubarb? Rhubarb is a little confusing! Rhubarb is technically a vegetable, but has all the fruity flavour of fruit! It grows in stalks, which are a bright pink/red colour, at the end of each stalk there are large canopy-like, dark green leaves . ** Very Important–The leaves are not edible, and in fact, they can be toxic, so do not eat them.
Want To Learn How To Grow Rhubarb? Click Here
When is Rhubarb in Season?
Homegrown Rhubarb in the UK emerges around April, with the last harvest being around July-August. To Buy it in the supermarkets it is available from Jan-September, with a variety of greenhouse grown, field grown and frozen Rhubarb available to purchase.
What Does rhubarb Taste Like?
Rhubarb has a very tart flavour and has a crunchy texture like celery when eaten raw, it softens when cooked-which is how most people eat it. The tart flavour does mellow a little when cooked. Who doesn’t love a Rhubarb Crumble!
**Remember only the stalks are edible, the leaves of the Rhubarb plant are poisonous!
How To Harvest Rhubarb
If you are growing your own or you have a kind neighbour who is willing to give you a few stalks…like I did when i was a kid! Then there is a particular way you should harvest Rhubarb Stalks. Side story: we had the sweetest old lady who lived across the street from us when I was a little girl, whom would regularly let me raid her Rhubarb Patch and she taught me… that one should twist and never cut Rhubarb when harvesting!
Why harvest Rhubarb this way? Gently twisting the Rhubarb stalk and pulling allows it to pop or separate from the bottom of the plant near the roots. This sends a message to the plant telling it to regrow a new stalk in its place. It makes for a healthier, higher yielding Rhubarb Plant harvesting it this way.
How To Make Rhubarb and Banana Muffins
Why not get the kids involved with this one? It’s a nice and gooey mix! Perfect for some messy baking with the little ones!
What You’ll need for this recipe
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- Mixing Bowl
- Digital Kitchen Scale
- 12 hole Muffin Tin
- Muffin Cases
- Wooden Spoon
- Cake skewer
- Cooling Rack
*As always the full detailed recipe can be found at the end of the post on the recipe card
Ingredients
- Butter ( melted)
- Mashed Bananas
- Chopped Rhubarb
- Dark Brown Sugar
- Plain Flour
- Baking Powder
- Bicarbonate of Soda
- 1 heaped teaspoon cinnamon
- Salt ( if using Unsalted butter)
- Eggs
- Natural Greek Yogurt at Room Temperature
- Vanilla extract
Instructions
- Pre-heat the oven to 170°c
- Place your muffin cases in a 12 hole muffin tin.
- Get 2 small bowls and one large mixing bowl
- Place the butter in a small bowl and melt in the microwave for a few seconds, set aside to cool.
- In the 2nd small bowl, add the brown sugar to the chopped rhubarb. Stir until all the Rhubarb is covered and set aside.
- In the large mixing bowl, Sieve the flour, bicarbonate of soda, baking powder,cinnamon and salt (*Only if your using unsalted butter) together, mix until combined.
- In the Butter bowl: Add your eggs, yogurt, and vanilla extract. Beat together until combined. Add the mashed bananas and stir well.
- In the large mixing bowl: Make a well in the middle of your flour mixture and pour in the egg/banana mixture. Fold in until gently combined.
- Lastly add the Rhubarb/sugar mix and fold in until completely combined.
- Fill your muffin cases to the top and sprinkle some dark brown sugar on top.
- Give the muffin tray a little wiggle to even out the cake batter and dispel any bubbles.
- Bake in the bottom of the oven for 20-25 minutes until a skewer comes out clean
- Place on a rack to cool . Serve warm or cold!
How long Will rhubarb and Banana muffins Keep?
Store the muffins at room temperature in an airtight container for up to 3 days or in the Fridge for up to 5.
Can you freeze rhubarb and Banana muffins?
Absolutely! Wrap muffins individually in cling wrap, pop them in a freezer bag and freeze for up to three months.
Serving Suggestions For Rhubarb and Banana Muffins
Serve with….
Custard, Ice Cream, Whipped Double Cream, Squirty Cream, Or Alone…perfectly delicious without the extras!
Looking For More Rhubarb Recipes? Try These…
- Rhubarb and Cherry Crumble
- Rhubarb Pie
- Rhubarb and Raspberry Cobbler
- Rhubarb Cordial
- Rhubarb and Raspberry Cookies
More Muffin Recipes…
Looking For More Sweet Recipes ? Try These…
- White Chocolate Berry FlapJack Recipe
- French Apple Cake
- Upside down Peach Cake Recipe
- Golden Syrup Cake
- Apple Puff Pie
- Apple and Raisin Turnovers
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Did You Make This Recipe ?
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Rhubarb and Banana Muffins
Ingredients
- 90 g Melted Butter
- 150 g Chopped Rhubarb Stalks
- 2 Bananas ( Mashed)
- 2 Eggs (Room Temperature)
- 150 g Dark Brown Sugar
- 270 g Plain Flour
- 120 g Natural Greek Yoghurt (Room Temperature)
- 1 1/2 tsp Vanilla extract
- 1 Heaped tsp Baking Powder
- 1 Heaped Tsp Bicarbonate Of Soda
- 1 Heaped Tsp Cinnamon
- 1/4 tsp Salt (Only if using unsalted butter)
- 1 tbsp Dark Brown sugar for sprinkling
Instructions
- Pre-heat the oven to 170°c
- Place your muffin cases in a 12 hole muffin tin
- Get 2 small bowls and one large mixing bowl
- Place the butter in a small bowl and melt in the microwave for a few seconds, set aside to cool.
- In the 2nd small bowl, add the brown sugar to the chopped rhubarb. Stir until all the Rhubarb is covered and set aside
- In the large mixing bowl, Sieve the flour, bicarbonate of soda, baking powder,cinnamon and salt (*Only if your using unsalted butter) together, mix until combined.
- In the Butter bowl: Add your eggs, yogurt, and vanilla extract. Beat together until combined. Add the mashed bananas and stir well.
- In the large mixing bowl: Make a well in the middle of your flour mixture and pour in the egg/banana mixture. Fold in until gently combined.
- Lastly add the Rhubarb/sugar mix and fold in until completely combined.
- Fill your muffin cases to the top and sprinkle some dark brown sugar on top.
- Give the muffin tray a little wiggle to even out the cake batter
- Bake in the bottom of the oven for 20-25 minutes until a skewer comes out clean
- Place on a rack to cool . Serve warm or cold!
