Rhubarb Banana Muffins
This post may contain affiliate links. For more information, please see our disclosure policy.
These Rhubarb Banana Muffins are delicious for breakfast, brunch or even a snack! Rhubarb is one of my favorite spring fruits and it’s so bountiful! This is a great way to use up quite a bit and have yummy treats!
What You Will ❤️ About Rhubarb Banana Muffins
- Easy to Make – Muffins are so easy to make – mix and fold and done!
- Healthier – Bananas are delicious and so nutritious and so is Rhubarb – it’s a great source of Vitamin K (important for bone health!).
- Scrumptious! – These muffins are – I hate to say it – super moist! It’s really the best way to describe them – no dry muffins in this house!
Ingredients for Rhubarb Banana Muffins
Lots of folks are scared of rhubarb because of it’s tartness – but in these muffins – they just add a little tart to your yummy brown sugar and banana muffins!
- 6 tbsp unsalted butter – you can swap with vegetable oil or coconut oil but I love the flavor from butter
- 2.5 cups diced rhubarb (thawed or fresh)
- 3/4 cup light brown sugar
- 2 cups all purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine salt
- 2 medium sized ripe bananas
- 2 large eggs
- 1/3 cup sour cream – you can also swap with plain Greek yogurt
- 1½ teaspoon vanilla extract
- 1½ tablespoon turbinado sugar – if you’re not familiar it’s just raw coarse sugar – just adds a little crunch and sweetness
How to make Banana Rhubarb Muffins
These muffins are so easy to make – you will mess up a couple of bowls – but they’re worth it!
- Preheat oven to 375°F and spray your muffin pans with non-stick cooking spray.
- Melt your butter and set aside to cool slightly.
- Toss rhubarb in brown sugar and set aside for 10 minutes and stir twice to absorb juices. If rhubarb is frozen, thaw and drain on a paper towel prior to mixing with brown sugar.
- In a large mixing bowl, sift together your dry ingredients: flour, baking powder, baking soda, salt and cinnamon. If you don’t have a sifter, you can whisk thoroughly.
- In a separate medium bowl, at a moderate speed, beat together your wet ingredients: ripe bananas, eggs, sour cream, melted cooled butter and vanilla extract for 1-2 minutes.
- Pour egg mixture into flour mixture and fold in until just combined. Do not overmix.
- Add sugar and rhubarb mixture and fold in until combined.
- Pour batter into muffin tins about 3/4 full and sprinkle turbinado sugar over top of muffins.
- Bake for 18-25 minutes until well risen and golden. Check center with a toothpick until it comes out clean.
- – Texas sized – 25 minutes
- – Regular sized – 18 minutes
- Let muffins cool slightly in pans. Remove muffins and place on a cooling rack. Sprinkle again with turbinado sugar.
This post contains affiliate links which I make a little money on purchases. Thanks in advance! I am an Amazon associate as well as a member of other affiliate programs.
Tips, Tricks & FAQs
Reaching down at the base of the stalk and give it a stiff tug – the stalks will pull out easily. Remove the leaves and pitch them. Trim the bottom of the stalk (like you would celery).
Line cookies sheets with parchment paper. Dice rhubarb into small pieces and spread out evenly on baking sheets. Place in freezer overnight. Remove from freezer and pour into freezer bags and return to freezer until ready to use.
Store leftovers in an airtight container for up to a week. You can freeze up to three months. Warm in the microwave for 20-30 seconds.
Nope – just keep on the counter in a covered container or ziploc bag.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
More Rhubarb Recipes
More Banana Recipes
More Muffin Recipes
Rhubarb Banana Muffins
Ingredients
- 6 tbsp unsalted butter
- 2.5 cups rhubarb diced, thawed or fresh
- 3/4 cup light brown sugar
- 2 cups all purpose flour
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 medium bananas ripe, mashed
- 2 large eggs room temperature
- 1/3 cup sour cream
- 1.5 tsp vanilla extract
- 2 tbsp turbinado sugar
Instructions
- Preheat oven to 375°F and spray your muffin pans with non-stick cooking spray.
- Melt your butter and set aside to cool slightly.6 tbsp unsalted butter
- Toss rhubarb in brown sugar and set aside for 10 minutes and stir twice to absorb juices. If rhubarb is frozen, thaw and drain on a paper towel prior to mixing with brown sugar.2.5 cups rhubarb, 3/4 cup light brown sugar
- In a large mixing bowl, sift together your dry ingredients: flour, baking powder, baking soda, salt and cinnamon. If you don't have a sifter, you can whisk thoroughly.2 cups all purpose flour, 1.5 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, 1/4 tsp salt
- In a separate medium bowl, at a moderate speed, beat together your wet ingredients: ripe bananas, eggs, sour cream, melted cooled butter and vanilla extract for 1-2 minutes.2 medium bananas, 2 large eggs, 1/3 cup sour cream, 1.5 tsp vanilla extract
- Pour egg mixture into flour mixture and fold in until just combined. Do not overmix.
- Add sugar and rhubarb mixture and fold in until combined.
- Pour batter into muffin tins about 3/4 full and sprinkle turbinado sugar over top of muffins.2 tbsp turbinado sugar
- Bake for 18-25 minutes until well risen and golden. Check center with a toothpick until it comes out clean.– Texas sized – 25 minutes – Regular sized – 18 minutes
- Let muffins cool slightly in pans. Remove muffins and place on a cooling rack. Sprinkle again with turbinado sugar.
These look great! big fan of rhubarb and using it in a banana muffin sounds delicious – will definitely give it a try
I love muffins with banana, yet to try this combo of banana and rhubarb. I will give this one a try. This is yummy