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featured image banana rhubarb muffin

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.
4.91 from 11 votes
Course: Breakfast, Snack
Cuisine: American
Keyword: banana, breakfast muffin, muffin
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 muffins
Alter quantities (metric only) 12 muffins

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)
  • 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)
  • teaspoon vanilla extract
  • 200 g ripe bananas peeled weight - 2 medium sized bananas
  • 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.
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