Vegan rhubarb banana muffins are a spring treat, even if the combination seems strange. Sweet bananas balance out the tart rhubarb in these healthy little muffins.
Preheat your oven to 375F/190C and grease or line a muffin tin.
In a large bowl, combine the flour, baking powder and soda, and flax. Stir in the rhubarb (coating it in flour helps keep it from sinking in the batter).
In another dish, whisk the maple syrup, oil, milk, and vanilla. Stir in the bananas.
Add the wet ingredients to the dry and stir until just combined. A couple streaks of flour are fine.
Scoop the batter evenly into the prepared muffin tin and bake for 18-20 minutes, or until golden and a toothpick comes out clean. Remove from the tin and cool completely before storing. Keep them in the fridge if your house is very warm.
Notes
You can use any kind of light tasting oil in place of grape seed. Sunflower, safflower, even coconut would be fine. Coconut oil would make them a little more dense.