These soft and fluffy banana rhubarb muffins bring together naturally sweet ripe bananas and bright, tart rhubarb in an easy homemade muffin recipe that is perfect for breakfast, brunch, or a simple snack.
Banana rhubarb muffins are a wonderful way to use ripe bananas and fresh rhubarb in one simple baked treat. The bananas add sweetness, moisture, and a soft texture, while the rhubarb gives each muffin a pleasant tart flavor that keeps them from tasting too sweet. The result is a tender, fluffy muffin with a balanced sweet-tart taste and a lovely homemade feel.
This banana rhubarb muffin recipe is quick to prepare and does not require any complicated steps. You can mash the bananas with a fork and whisk them with the eggs, buttermilk, oil, and vanilla, or you can use an immersion blender to make the wet mixture smooth in just a few seconds. Either method works well, so use whichever one feels easiest for you.
Once the wet ingredients are ready, the dry ingredients are mixed separately, then the two mixtures are stirred together just until combined. The chopped rhubarb is folded in at the end, giving the muffins small bursts of tart flavor throughout. The batter is then divided between muffin tins and baked until golden brown.
One of the best things about these easy banana rhubarb muffins is how quickly they come together. You can usually have the batter mixed and ready for the oven by the time the oven finishes preheating. They are ideal for busy mornings, weekend baking, lunchboxes, or an afternoon treat with coffee or tea.
Because this recipe makes 18 muffins, it is also a practical option when you want a larger batch. They are great fresh from the oven, but they also store well for a few days and can be warmed briefly to bring back that just-baked texture.
What is the best way to store banana rhubarb muffins?
The best way to store banana rhubarb muffins is in a container that is loosely covered. Muffins contain a good amount of moisture, especially when made with mashed bananas, and storing them in a fully airtight container can make the tops sticky. A loose cover allows a little airflow while still protecting the muffins from drying out too quickly.
For even better results, place a layer of paper towel under the muffins and another layer over the top before covering the container. The paper towel helps absorb extra moisture and keeps the muffins fresher for longer. Stored this way at room temperature, the muffins are best enjoyed within about 3 days.
If you prefer to store them in an airtight container, they may stay soft a little longer, but the tops can become sticky. To refresh them, place the muffins in a 300F oven for about 5 minutes. This helps the tops firm up slightly and gives the muffins a warm, freshly baked texture again.
Can I freeze rhubarb for later use?
Yes, rhubarb freezes very well and can be saved for later baking. Freezing rhubarb is a simple way to enjoy rhubarb muffins, cakes, crisps, and other recipes even after rhubarb season has ended.
To freeze rhubarb, wash the stalks well and slice them into pieces that will be easy to use straight from the freezer. Many recipes call for rhubarb to be chopped into 1/2-inch pieces, so cutting it to that size before freezing makes baking easier later. Place the chopped rhubarb in a zip-top freezer bag or an airtight freezer-safe container and freeze for up to 6 months.
When you are ready to bake with frozen rhubarb, use it as directed in your recipe. Having chopped rhubarb ready in the freezer makes it easy to prepare these banana rhubarb muffins whenever you have ripe bananas to use.
How to make Banana Rhubarb Muffins:
- Do not over-mix the muffin batter. Stir only until the dry ingredients are just incorporated. Over-mixing can make muffins dense, tough, or chewy instead of light and fluffy.
- Use very ripe bananas for the best flavor. Over-ripe bananas are sweeter, softer, and easier to mash, which helps give these muffins their tender texture.
- Chop the rhubarb into small, even pieces so it spreads evenly through the batter and bakes nicely in every muffin.
- Fill the prepared muffin cups almost full. This recipe makes 18 muffins, and the batter should be divided evenly between the prepared wells.
- Store the muffins loosely covered at room temperature for up to 3 days. If the tops become sticky, warm them in a 300F oven for about 5 minutes.
Here are some more great muffin recipes for you:
- Blackberry Peach Coffee Cake Muffins
- Strawberry Banana Muffins
- Banana Blueberry Oatmeal Muffins
- Refrigerator Raisin Bran Muffins
- Peach Muffins with Crumb Topping
Banana Rhubarb Muffins
These banana rhubarb muffins are soft, fluffy, and full of balanced flavor. Sweet mashed bananas pair beautifully with tart chopped rhubarb, making these easy muffins a delicious choice for breakfast, brunch, or a homemade snack.
15 minutes
20 minutes
35 minutes
Ingredients
- 3 cups all purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/3 cup canola oil
- 1 1/2 teaspoons vanilla
- 1 1/2 cup mashed bananas, about 4 bananas
- 1 1/2 cups chopped fresh rhubarb, cut into 1/2-inch pieces
Instructions
- Preheat the oven to 350 degrees F.
- Lightly spray 18 wells in two muffin tins with non-stick cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set the dry mixture aside.
- In another bowl, whisk together the eggs, buttermilk, oil, vanilla, and mashed bananas until well combined.
- Add the banana mixture to the dry ingredients and stir gently until just combined. Do not over-mix.
- Fold in the chopped fresh rhubarb until evenly distributed through the batter.
- Divide the batter between the 18 prepared muffin cups. The cups will be almost full. Bake for 18 to 20 minutes, or until the muffins are golden brown and a toothpick inserted into the centre of one muffin comes out clean.
Notes
If you do not have buttermilk, you can substitute 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
An immersion blender can be used to blend the liquid ingredients quickly, but it is not required. The muffins will turn out well if you simply mash the bananas and whisk them with the remaining wet ingredients.
For the lightest texture, mix the batter gently and stop as soon as the ingredients are combined.
Nutrition Information:
Yield:
18
Serving Size:
1 muffin
Amount Per Serving:
Calories: 177
Total Fat: 5g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 21mg
Sodium: 210mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 12g
Protein: 4g
Nutrition information is estimated based on the ingredients used and may not be exact.