Homemade Banana Rhubarb Muffins Recipe

Banana Rhubarb Muffins are our favourite healthy summer on the go breakfast and snack.

You can prepare our quick & easy Banana Rhubarb Muffins at home in less than one hour.

Banana Rhubarb Muffins are a perfect sweet breakfast or on the go snack. You can also serve them as a decadent dessert accompanied by scoops of vanilla ice cream, chopped nuts or fresh sliced berries.

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Muffin History

A muffin is an individual-sized, baked product most commonly associated with morning mealtime. It’s one of the most popular on-the-go breakfasts that can easily be made ahead and stored in the freezer to enjoy later.

Muffins can refer to two distinct baked goods, a part-raised unsweetened flatbread that is baked and then cooked on a griddle, and a cupcake-like sweet or savoury quickbread that is leavened with baking powder and baked in a mold.

While the most common quickbread muffins are sweetened (such as lemon blueberry muffins, mincemeat muffins and morning glory muffins), there are also savoury varieties such as jalapeno cheddar cornbread muffins and cheddar apple muffins.

The flatbread “English Muffin” variety is of British origin, and dates from at least the early 18th century, while the quickbread originated in Canada and America during the 19th century.

One 19th century source suggests that muffins may be related to the Greek bread maphula, a cake baked on a hearth or griddle. Culinary historians also look to the Old French mou-pain, meaning soft bread, which may have been corrupted into “mouffin.”

 
 
 
 
 
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Banana Rhubarb Muffins this morning because it’s summer at the cottage!

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The word is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake. The expression muffin-man, meaning a street seller of muffins, is attested in a 1754 poem, which includes the line: “Hark! the shrill Muffin-Man his Carol plies…”

One of Canada’s top selling cookbooks of the 1980s was Muffin Mania, which helped popularize muffin making from Newfoundland to British Columbia. Homemade muffins were originally prepared as a healthy breakfast option, high-fibre mid-afternoon snack or low calorie dessert.

In 1997, muffins were popularized once again in Seinfeld’s now famous “The Muffin Tops,” episode. Like many muffin lovers, Elaine shared her love for only eating muffin tops. She hilariously talks about the fact that muffin stumps are not worthy of consumption as they don’t have the desirable crunchy texture. She shares the idea of opening a store that sells just muffin tops with her ex-boss and is outraged when he steals her idea.

When he offers her 30% of the profits to help his struggling business, they initially give the unused stumps to a homeless shelter. But after they get complaints about the missing muffin tops by a charity worker, they have to get rid of them elsewhere. Newman eventually takes the muffin stumps off their hands, smiling with glee!

Ingredients you'll need to make Banana Rhubarb Muffins.
Ingredients you’ll need to make Banana Rhubarb Muffins.
Sift dry ingredients in a mixing bowl,  blend wet ingredients in a blender, measuring chopped rhubarb in a measuring cup.
Sift dry ingredients in a mixing bowl, blend wet ingredients in a blender, measuring chopped rhubarb in a measuring cup.

My Family Loves Banana Rhubarb Muffins

One of my fondest memories growing up as a kid was waking up in the morning at our family cottage in Muskoka and smelling freshly baked muffins.

My family’s two favourite recipes were Banana Chocolate Chip Muffins and Lemon Blueberry Muffins. In the summer we’d forage for wild blueberries and incorporate them into out favourite baked goods. My sister was the family blueberry fan while I was mostly obsessed with the marriage of banana and chocolate.

Our mother has a famous rhubarb plant that has been passed down for generations through her family. Our families hearty rhubarb has been transplanted several times, bursting through the soil at our home in Markham, Oakville and Toronto.

We harvest our rhubarb plant at home and at the cottage throughout the Spring and Summer. Our favourite way to use the tart and fibrous stocks is to chop them up and gently stir them into a banana muffin batter. We decorate the top of each muffin with a slice of rhubarb and banana to give the baked treat a distinctive and attractive appearance. Eye-appeal baby!

Scoop Banana Rhubarb Muffin batter into greased muffin tins and top with slice of banana.
Scoop Banana Rhubarb Muffin batter into greased muffin tins and top with slice of banana.

Buying VS Making Homemade Muffins

Today, muffins are often sold at grocery stores, McDonald’s cafes and coffee shops like Starbucks and Tim Horton’s. Unfortunately most commercially prepared muffins are simply cupcakes without the icing.

Read the ingredients list and you’ll find store bought muffins are full of sugar, fat and “flavourings” rather than real fresh fruit, vegetables and herbs. The excessive sugar, salt, fat and additives in commercial muffin recipes allow the grocery stores and coffee shops to extend the shelf life so they don’t go stale as quickly as a homemade muffin would.

The best way to enjoy healthy muffins is by preparing them at home, allowing you to control the proportion of ingredients. We suggest eating muffins fresh the day they are prepared. If you have any leftovers muffins pack 3-4 in a ziplock bag in your fridge and simply warm them up the next day in the oven. You can use a microwave to reheat muffins but they won’t produce the desired crunchy texture.

Any remaining Banana Rhubarb Muffins should be stored in the freezer and can keep for 2-3 months. We like to double our muffin recipes when we prepare them so we have a storage of yummy muffins in the freezer that we can easily enjoy several weeks later.

Let Banana Rhubarb Muffins cool before removing them from their tins.
Let Banana Rhubarb Muffins cool before removing them from their tins.

Homemade Banana Rhubarb Muffins Recipe

There’s no better comfort food than a steaming, moist Banana Rhubarb Cake, sliced and served slathered with sweet butter or cream cheese.

We prefer to prepare healthy Banana Rhubarb Muffins as they are small individual portions and are icing free. Homemade muffins can be easily stored in the freezer to extend their shelf life and are a great on-the-go breakfast snack.

So what qualities make the best Banana Rhubarb Muffins? The perfect muffin must be crunchy on the outside, well leavened so the muffin cap holds its shape and doesn’t shrink when cooled and feature a moist and light interior.

Looking to prepare easy homemade Banana Rhubarb Muffins? Baking is a science so you can’t just lower a muffin recipe’s fat and sugar content or you will bite into a chewy, hard and unappetizing product.

Banana Rhubarb Muffins are our favourite healthy summer breakfast snack.
Banana Rhubarb Muffins are our favourite healthy summer breakfast snack.

Banana Rhubarb Muffins Tips

If you’re looking to prepare Banana Rhubarb Muffins on a whim and are missing a few ingredients at home don’t worry!

You can easily substitute whole wheat flour if you don’t have All Purpose. Or use buttermilk if you don’t have access to yogurt. Create an unexpected burst of flavour by adding a few drops of almond extract.

Serving Banana Rhubarb Muffins for a special occasion like Easter, Mother’s Day or a baby or bridal shower? We suggest decorating the top of your muffins with thinly sliced rhubarb and banana. The attractive topping will inform guests of the muffins flavours and looks pretty when displayed on a dessert table.

The one tip I give all muffin making beginners is to avoid over-mixing the batter. Light and fluffy muffins are made by reducing the amount of gluten in the batter. If you whip muffin batter with a beater the final product will be as hard as a hockey puck.

For best results, form a well in the dry ingredients and pour your wet ingredients inside. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients. The finished batter should be fully incorporated, so be sure to scrape the bottom of the bowl so you don’t find unmixed flour. The most important rule to muffin making: when mixing, less is more!

Let Banana Rhubarb Muffins rest on a cooling rack before serving.
Let Banana Rhubarb Muffins rest on a cooling rack before serving.

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Serve Banana Rhubarb Muffins slathered with butter, cream cheese or ricotta.
Serve Banana Rhubarb Muffins slathered with butter, cream cheese or ricotta.

Best Banana Rhubarb Muffins Recipe

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5 from 2 votes

Banana Rhubarb Muffins

Looking for the best Banana Rhubarb Muffins? Our quick & easy healthy recipe features chopped rhubarb, yogurt, spices and mashed banana.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American, canadian
Keyword: Banana Rhubarb Muffins, Blueberry Banana Muffins, Rhubarb Muffins
Servings: 12
Calories: 232kcal

Equipment

  • French knife
  • measuring cups
  • measuring spoons
  • Mixing bowls
  • Wooden spoon
  • muffin tins
  • oven

Ingredients

  • 2 cups All Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Cinnamon
  • 2 1/2 cups Rhubarb chopped
  • 3 Over Ripe Bananas
  • 1 Egg
  • 2/3 cup White Sugar
  • 1/2 cup Plain Yogurt
  • 1/2 cup Butter softened
  • 1 tsp Vanilla Extract

Instructions

  • Preheat oven to 350 degrees. Grease muffin tins with Pam cooking spray.
  • Stir together flour, cinnamon, nutmeg, baking powder, and baking soda in a large mixing bowl. Add chopped rhubarb. Make a well in the centre and set the bowl aside.
  • Place the remaining ingredients in a blender. Blend until smooth, fully combined mixture has formed.
  • Pour the blended wet ingredients into the bowl and gently fold with a wooden spoon until just combined.
  • Scoop batter into greased muffin tins and bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
  • Allow Banana Rhubarb Muffins to rest for 5 minutes on a cooling wrap before serving.

Nutrition

Calories: 232kcal | Carbohydrates: 36g | Protein: 3.8g | Fat: 8.5g | Saturated Fat: 5.2g | Cholesterol: 35mg | Sodium: 173mg | Potassium: 276mg | Fiber: 1.9g | Sugar: 15.9g | Calcium: 69mg | Iron: 1mg

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