Rhubarb and Banana Muffins
Servings: 12
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!