Rhubarb Banana Muffins

Three rhubarb muffins in a diagonal row, top down view.

4.89 from 17 votes

Author: Alexandra Daum

Prep Time: 15

Cook Time: 22

Total Time: 37

Servings: muffins

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Description

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.

Ingredients

▢ 250 ml (1 cup) non-dairy milk
▢ 60 ml (¼ cup) light-tasting oil use one that's liquid at room temperature
▢ 2 large overripe bananas
▢ 300 grams (2 cups) spelt flour*
▢ 100 grams (½ cup) sugar any granulated sugar: cane, coconut, white
▢ 2 teaspoons baking powder
▢ ½ teaspoon baking soda
▢ ½ teaspoon sea salt
▢ 2 stalks rhubarb about 1 ½ cups, finely chopped, plus more for topping

Metric - Cups

Instructions

Preheat your oven to 190°C (375°F) and line a standard 12-cup muffin tin.
Add the milk, oil, and bananas to a large bowl and blend to combine with an immersion blender. This can also be blended in a standing blender, or the bananas mashed by hand before whisking in the milk and oil.
250 ml (1 cup) non-dairy milk, 60 ml (¼ cup) light-tasting oil, 2 large overripe bananas
Add the flour, sugar, baking powder, baking soda, and salt. Stir until just combined with a wooden spoon, being careful not to over mix.
300 grams (2 cups) spelt flour*, 100 grams (½ cup) sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt
Carefully stir the chopped rhubarb into the batter. Once it's evenly incorporated, measure equal amounts of batter into each muffin cup.
2 stalks rhubarb
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.

Storage: due to the high fruit content, the muffins are best eaten quickly or stored in a cool place. They'll keep well in a sealed container in the refrigerator for 3-4 days.

Freezing: transfer fully cooled muffins to an airtight container and freeze for up to three months.

Nutrition

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.