5.0 from 6 votes
Banana Rhubarb Muffins
These Banana Rhubarb Muffins are made with absolutely no refined sugar or oils. Incredibly moist and delicious option for breakfast or a snack.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
30 mins
Servings: 12
Calories: 118 kcal
Course:
Snacks
Cuisine:
American
Ingredients
- ¾ cup whole wheat pastry flour or gluten Free one-to-one flour
- ¾ cup almond meal flour
- 2 medium very ripe bananas mashed
- 1 cup finely chopped rhubarb about 1 large stalk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon all spice
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup honey
Instructions
- Preheat oven to 350 degrees F
- In a medium bowl, mix all dry ingredients together and set aside.
- Use a mixer (hand held or stand) to beat the eggs on medium speed for approx. 30 seconds.
- Mix in vanilla, banana and honey and blend.
- Add in the flour mixture in batches and mix on low speed until combined.
- Fold in the rhubarb slowly
- Pour batter into prepared muffin tin.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool for 10 minutes.
- You could also make this into a bread loaf if desired. Use a 8 x 4 and bake for 50-55 minutes,
Cup of Yum
Nutrition Information
Calories
118kcal
(6%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
4g
(6%)
Cholesterol
27mg
(9%)
Sodium
154mg
(6%)
Potassium
174mg
(5%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
65IU
(1%)
Vitamin C
2.6mg
(3%)
Calcium
47mg
(5%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 118
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Cholesterol | 27mg | 9% |
| Sodium | 154mg | 6% |
| Potassium | 174mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 47mg | 5% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.