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 190°C (375°F) and grease a 12-cup muffin tin with coconut oil or line it with paper muffin liners.
Add the milk and oil to a large bowl and mash or blend the bananas to combine.
Add the flour, sugar, baking powder, baking soda, and salt. Stir until just combined with a wooden spoon, being careful not to over mix.
Carefully stir the chopped rhubarb into the batter. Once it's evenly incorporated, measure equal amounts of batter into each muffin cup.
Top each muffin with a few more pieces of rhubarb (optional), and bake for 20-22 minutes, or until golden brown and a toothpick inserted into the centre of a muffin comes out clean.
Cool the muffins for about 10 minutes in the tin before removing and cooling fully on a rack. Store the muffins up to 3-4 days in a cool place, or freeze in a sealed container.
Notes
* Light or whole grain spelt flour, or a mix of the two.