Best 5 Rhubarb And Banana Muffins Recipes
**Rhubarb and Banana Muffins: A Sweet and Tangy Treat**
Indulge in the delightful combination of tart rhubarb and sweet bananas in these delectable muffins. A symphony of flavors and textures, these muffins are a perfect balance of sweet and tangy. The moist and tender crumb, studded with juicy rhubarb and banana chunks, offers a delightful bite in every mouthful. Topped with a sprinkle of coarse sugar for an added touch of sweetness, these muffins are sure to satisfy your sweet cravings.
**Recipe Highlights:**
* **Rhubarb and Banana Muffins (Classic Recipe):** This classic recipe is a straightforward guide to creating the perfect rhubarb and banana muffins. With simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels.
* **Cream Cheese Swirl Rhubarb Banana Muffins:** Elevate your muffins with a creamy and tangy filling. This recipe incorporates a luscious cream cheese swirl into the muffin batter, adding a delightful dimension to the flavor profile.
* **Gluten-Free Rhubarb Banana Muffins:** Enjoy these muffins without compromising on taste or texture. This gluten-free version uses alternative flours to create tender and flavorful muffins that are perfect for those with gluten sensitivities or allergies.
* **Vegan Rhubarb Banana Muffins:** Indulge in a plant-based treat with these vegan muffins. Using dairy-free alternatives and egg replacers, this recipe creates moist and fluffy muffins that are just as delicious as the classic version.
* **Mini Rhubarb Banana Muffins:** Perfect for parties, picnics, or lunchboxes, these mini muffins are a bite-sized delight. Smaller in size but not in flavor, they're a great way to enjoy a sweet treat without overindulging.
* **Rhubarb Banana Streusel Muffins:** Add a crunchy and buttery topping to your muffins with this streusel recipe. A combination of oats, brown sugar, and butter creates a delightful crumble that complements the sweet and tangy muffin base.
AUNT NORMA'S RHUBARB MUFFINS
These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.
Provided by charliebabe
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
- In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
- Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 141 mg, Sugar 10.8 g
RHUBARB BANANA BREAD
An incredibly moist banana bread whose sweetness is balanced by the tart addition of rhubarb.
Provided by Jeremy Penner, RD
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease a loaf pan and line with a wide strip of parchment paper.
- Stir together the flour, baking powder, and baking soda in a large mixing bowl.
- Add in the chopped rhubarb.
- Make a well in the centre and set the bowl aside.
- Place the remaining ingredients in a blender. Start on low then turn up high. Blend until smooth.
- Pour the blended ingredients into the bowl and mix until just combined (don't over stir!).
- Place pan on a baking sheet (to catch any drips!).
- Bake for about 60-65 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow to cool for 5 minutes then lift out of pan using the parchment paper like a sling. Allow to cool on a cooling rack before slicing.
Nutrition Facts : Calories 176 kcal, Sugar 11 g, Fat 7 g, Carbohydrate 26 g, Fiber 1 g, Protein 3 g, ServingSize 1 serving
EASY RHUBARB MUFFINS
Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.
Provided by Taste of Home
Time 30m
Yield 15 muffins.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.
Nutrition Facts :
RHUBARB AND BANANA MUFFINS
Make and share this Rhubarb and Banana Muffins recipe from Food.com.
Provided by Voyager 1977
Categories Breads
Time 50m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F
- Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups.
- In medium sized bowl beat egg whites with fork.
- stir in milk and applesauce.
- Add remaining ingredients except rhubarb, mixing just until flour is moistened, batter will be lumpy.
- Fold in rhubarb. Divide batter among prepared muffin cups, filling to top.
- Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks.
Nutrition Facts : Calories 129.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.3, Sodium 205.8, Carbohydrate 28.4, Fiber 1, Sugar 9.7, Protein 3.5
RHUBARB AND BANANA MUFFINS
Make and share this Rhubarb and Banana Muffins recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups.
- In medium sized bowl beat egg whites with fork; stir in milk and applesauce.
- Add remaining ingredients except rhubarb, mixing just until flour is moistened, batter will be lumpy. Fold in rhubarb.
- Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks.
Nutrition Facts : Calories 129.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.3, Sodium 205.8, Carbohydrate 28.4, Fiber 1, Sugar 9.7, Protein 3.5
Tips:
- Choose ripe bananas: Overripe bananas add a sweeter flavor and a moist texture to the muffins.
- Use fresh rhubarb: Fresh rhubarb stalks should be firm and have a deep red color. If you don't have fresh rhubarb, you can use frozen rhubarb that has been thawed and drained.
- Chop the rhubarb into small pieces: This will help it distribute evenly throughout the muffins.
- Don't overmix the batter: Overmixing can result in tough muffins.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
- Let the muffins cool before serving: This will help them hold their shape.
Conclusion:
Rhubarb and banana muffins are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or a snack. They are a great way to use up fresh rhubarb and ripe bananas, and they are sure to be a hit with your family and friends. So next time you're looking for a sweet and satisfying treat, give these rhubarb and banana muffins a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
