Rhubarb and Banana Muffins


rhubarb muffins

Rhubarb and Banana Muffins

A very tasty muffin, not too sweet and very flavorful.
Servings 12 muffins


  • 2 eggs large
  • cups milk
  • ¼ cup vegetable oil
  • 2 cups flour I use half wheat and 1/2 white flour.
  • ¾ cup sugar or maple syrup
  • ½ cup mashed banana
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1/4 tsp nutmeg
  • 1 cup fresh or frozen rhubarb If you use frozen be sure to thaw and drain it before you add it to the mixture.


  • In a small bowl, beat the eggs with a fork.
  • Stir in the milk, vegetable oil, and the mashed banana, and set aside.
  • In a larger bowl, combine the flour, sugar, baking powder, salt, and nutmeg.
  • Add the egg mixture to the dry mixture stirring just to combine. (The batter will be lumpy).
  • Add the rhubarb, just to combine; do not overmix.
  • Fill prepared muffin cups, greased or papered, about ¾ full of batter.
  • Bake at 400° F. for about 22 minutes or until a knife inserted in the middle comes out clean.
  • NOTE: I set the oven to "broil" for the last minute to darken the tops of the muffins.