If you are looking for the BEST Muffin Recipe, try these HealthyBanana Rhubarb Muffins; they make a great snack idea, or a breakfast or brunch treat.
Who would have thought that bananas and rhubarb combine for such amazing flavour?
This is one of those simple recipes that you probably already have every one of the ingredients in your kitchen!
Be sure to read the review (scroll to bottom) that website visitor Sara sent in after she made a batch of these muffins!
Look at the photos...these muffins have "eye appeal too"!
You can use fresh or frozen rhubarb for this recipe. If you use frozen rhubarb, thaw it in a colander before baking, and discard the extra liquid.
2 medium eggs
2/3 cup milk
1/4 cup vegetable oil
2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup mashed banana
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 cup fresh or frozen chopped rhubarb
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 over-mix.
Fill prepared muffin cups (greased or papered), about 3/4 full of batter.
Bake at 400° F for about 22 minutes or until a toothpick inserted in the middle comes out clean.
Makes about 12 muffins.
Note - I put the oven setting on "broil" for the last minute to darken the tops of the muffins.
Did You Know?
Here is a Good-to-Know Banana Tip:
To speed up the ripening process of unripe bananas, simply place a ripe tomato or a ripe apple inside a paper bag, along with the unripe bananas.
Close the bag, and leave it at room temperature overnight.
Bananas should be ripe by the next day!
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