Are you craving a breakfast that's both incredibly delicious and surprisingly healthy? Look no further! These Easy and Healthy Banana Rhubarb Muffins are about to become your new morning obsession. Imagine biting into a moist, perfectly spiced muffin that combines the natural sweetness of ripe bananas with the tangy kick of fresh rhubarb - all packed with wholesome whole wheat goodness. Whether you're a health-conscious foodie or just looking for a quick and nutritious breakfast option, these muffins are guaranteed to make your taste buds dance and your body thank you!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup mashed bananas
- 1 cup rhubarb, chopped
- 1 ½ cups whole wheat flour
- ½ cup honey or maple syrup
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 tsp cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, mash ripe bananas thoroughly using a fork until smooth and creamy. Ensure bananas are very soft for best texture.
- Finely chop fresh rhubarb into small, uniform pieces approximately ¼ inch in size. This helps distribute flavor and ensures even cooking.
- In a separate bowl, whisk together whole wheat flour, baking soda, baking powder, salt, and ground cinnamon until well combined.
- In another bowl, beat eggs and then mix in honey or maple syrup until smooth and well integrated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently to prevent overmixing. Incorporate mashed bananas and chopped rhubarb, mixing just until ingredients are combined.
- Spoon batter evenly into prepared muffin cups, filling each about ¾ full to allow room for rising.
- Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots.
- Cut Rhubarb Uniformly: Ensure your rhubarb pieces are small and consistent to distribute flavor evenly and prevent large, tart chunks.
- Don't Overmix the Batter: Mix just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Check for Doneness Carefully: Use the toothpick test - it should come out clean or with just a few moist crumbs.
- Cool Properly: Let muffins rest in the tin for 5 minutes before transferring to a wire rack to prevent soggy bottoms.
- Storage Hack: These muffins freeze beautifully! Store in an airtight container for up to a month for a quick grab-and-go breakfast.
- Optional Add-Ins: For extra nutrition, consider adding chopped nuts or a sprinkle of rolled oats on top before baking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 5g
Fat: 3g
Saturated Fat: g
Cholesterol: 35mg
