Description
A delightful fusion of sweet bananas and tart rhubarb, these muffins are moist, fluffy, and perfect for breakfast or a snack.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup rhubarb, chopped
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix the mashed bananas, sugar, and vegetable oil until smooth.
- Beat in the egg and vanilla extract until well combined.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped rhubarb.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
For best results, use overripe bananas and chill rhubarb before use.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg