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–+ servings
Rhubarb and banana muffins with white chocolate chips on a pink plate and a golden teaspoon next to it

Rhubarb banana muffins

Flossie
Bursting with fruity goodness, these rhubarb banana muffins are the perfect treat and not too sweet!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch, Dessert
Cuisine british
Servings 12 muffins

Equipment

  • 1 large bowl
  • 1 medium bowl
  • 1 scale
  • 1 spatula or spoon
  • 1 whisk for beating the egg lightly, or just use a fork
  • 1 muffin tin
  • muffin cases

Ingredients
  

  • 200 g rhubarb diced
  • 100 g mashed ripe banana about 1 medium-sized banana
  • 175 g sugar
  • 1 large egg
  • 2 tbsp oil
  • 1 tsp vanilla extract
  • 3 g of salt or a good pinch
  • 130 g sour cream or yogurt
  • 230 g plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 50 g white chocolate chips optional, to fold in and sprinkle

Instructions
 

Prepare the fruit (and veg 😜)

  • In a large bowl, lightly mash a ripe banana.
  • Remove the ends of the rhubarb stems and cut them into a manageable size then slice them on the length to make thinner sticks. Then dice them into approximately half an inch pieces. Add the diced rhubarb to the bowl and the sugar and give them a quick mix with a spoon or spatula.

Mixing wet ingredients

  • In a medium bowl, lightly beat the egg up, add the oil, vanilla extract, oil and sour cream.
  • Mix everything with a spoon then add this mixture over the banana and rhubarb.

Make the batter

  • First method: add the rest of the ingredients to the large bowl and fold everything gently.
  • Second method: mix the dry ingredients separately then add and combine with the wet ingredients. Both methods work.

Fill the cases and bake

  • Use a tablespoon to divide the batter into the prepared muffin tin, filling each muffin case approximately two-thirds full.
  • Bake for 20 minutes at 190°C or 374°F, depending on your oven type. Check with a toothpick into the center of a muffin. It should come out clean.

Cool and enjoy!

  • Let the muffins cool down in the tin for a few minutes before moving them to a wire rack. Enjoy!

Video

Notes

    • Some recipes call for the sugar and fruit to sit a little while, but you don't need to. In fact I think the muffins come out chewy rather than fluffy that way.
    • Cut the muffin stems along the length if they are thick then in smaller cubes to avoid them sinking to the bottom.
    • Work fast! Especially once you start blending flour, baking powder and baking soda, you will achieve muffin perfection!
    • Mix just until combined with a spatula or spoon, but don't overmix. This is the secret to fluffy airy muffins!
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Keyword easy rhubarb banana muffins, healthy rhubarb banana muffins, moist rhubarb banana muffins
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨