Banana Rhubarb Muffins
These Banana Rhubarb Muffins are great for a breakfast snack or treat, and ideal for children's lunchboxes. They are soft and springy, full of banana 🍌 goodness and speckled with little chunks of rhubarb.
Servings: 12 muffins
Calories:
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Alter quantities (metric only) 12 muffins
Here's what you'll need...
Ingredients you'll need...
- 80 g unsalted butter (US = ⅓ Cup)
- 150 g chopped rhubarb washed and trimmed and cut into 1 square cm sized pieces (US = 1½ Cups)
- 150 g light brown sugar (US = ¾ Cup packed plus 1 tbsp)
- 260 g all purpose flour aka plain flour (US = 2 Cups)
- 1½ teaspoon baking powder
- 1 teaspoon baking soda aka bicarbonate of soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine salt
- 2 large eggs room temperature
- 120 g natural yogurt room temperature (US = ½ Cup)
- 1½ teaspoon vanilla extract
- 200 g ripe bananas peeled weight - 2 medium sized bananas
- 1½ tablespoon demerara sugar optional
Here's what we do...
- Heat your oven to 170°C Fan/190°C/375°F/Gas mark 5.
- Place your muffin cases into your muffin tin.
- Melt your butter and leave to cool.
- Add your brown sugar to your chopped rhubarb. Stir and set aside for 10 minutes, stirring regularly so that the sugar absorbs the rhubarb juices.
- Sift your flour, baking powder, bicarbonate of soda (baking soda), salt, cinnamon and nutmeg together into your bowl.
- Beat together your eggs, yogurt, melted cooled butter and vanilla extract. I use a small hand held whisk for this as per the equipment list in this post.
- Mash your bananas and then beat them into the egg mixture
- Make a well in the middle of your dry flour mixture and pour in the egg mixture. Fold in until just combined. Be careful not to overmix.
- Add your sugar and rhubarb and fold in until combined.
- Scrape down the sides and base of the bowl with your spatula to ensure everything is equally mixed in.
- Fill your muffin cases to about 1cm from the top of the case.
- Sprinkle over your demerara sugar.
- Bang the tray down on your worksurface twice to disperse any large air bubbles.
- Bake for 20-25 minutes until well risen and golden.
- Leave to cool on a cooling rack.
Make Your own Notes on this Recipe here...
