Easy And Healthy Banana Rhubarb Muffins
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
18 mins
-
Total Time
28 mins
-
Servings
12 muffins
-
Calories
183 kcal
-
Course
Baked Goods
Easy And Healthy Banana Rhubarb Muffins
Description
These Easy And Healthy Banana Rhubarb Muffins use ripe bananas mashed and combined with eggs, Greek yogurt, vegetable oil, and vanilla extract to create a moist batter. Granulated sugar adds sweetness, while flour, baking powder, baking soda, and salt provide structure and leavening. Fresh or frozen diced rhubarb is folded in to introduce a tart contrast. The muffins are portioned into 12 cups and baked at 350°F until a toothpick tests clean, resulting in golden-brown tops with tender crumb interiors.
The flavor balances sweet banana notes with the rhubarb’s bright acidity, complemented by the creamy texture provided by yogurt and oil. These muffins hold moisture well and maintain their texture for several days.
They can be served for breakfast, snacks, or dessert, pairing well with tea or coffee. The combination offers an approachable way to include rhubarb in baked goods alongside familiar banana flavors.
For storage, keep muffins in a sealed container for up to three days or freeze for up to three months. When frozen, thaw covered at room temperature before serving to retain moisture and texture.
Ingredients
- 2 banana ripe or overripe
- 2 egg
- ⅓ cup yogurt plain, Greek
- ¼ cup vegetable oil or light olive oil
- 1 teaspoon vanilla extract
- ½ cup sugar granulated white or raw sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup rhubarb fresh or frozen diced rhubarb, diced into ¼ -½ inch chunks
Instructions
- Preheat oven to 350º
- Combine flour, baking powder, baking soda, and salt, and set aside.
- In a larger mixing bowl, mash bananas, then whisk in eggs.
- Once eggs are incorporated into bananas, add yogurt, oil, vanilla, and sugar. Whisk until well mixed.
- Add dry ingredients and mix gently until just combined. Stir in rhubarb.
- Divide equally between 12 paper-lined or greased muffin cups.
- Bake in center of preheated oven for 18-20 minutes until a toothpick inserted into the middle of a muffin comes out clean.
- Remove from the oven and let cool several minutes before removing from muffin tin and placing on wire rack to finish cooling.
Notes
- Store muffins in a sealed container at room temperature to keep them moist for up to three days.
- Freeze muffins in an airtight container or bag for up to three months for longer storage.
- Thaw frozen muffins covered at room temperature for about two hours before eating to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 28mg | 9% |
| Sodium | 143mg | 6% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
