Banana Rhubarb Muffins

My rhubarb is plentiful this year and I just don't want to see it go to waste. So I went out to my garden, cut meself some stalks, came back into the cabin, eyed one lonely over-ripe banana and thought, hmmm, does rhubarb and a banana play well together?

I scanned my recipe books but found nothing that included both above mentioned ingredients. So, I concocted this easy and yummy muffin recipe and discovered rhubarb and a banana get along quite nicely!

Banana Rhubarb Muffins

Ingredients

• ½ cups Butter, Softened
• 1 cup Brown Sugar
• 2  Eggs
• 1-½ cup Rhubarb, Peeled And Chopped
• 1  Banana, Ripened And Peeled
• 1 cup Buttermilk
• 1 teaspoon Vanilla
• 1 cup Flour
• 1-½ cup Whole Wheat Flour
• ½ teaspoons Salt
• 1 teaspoon Baking Soda
• Topping:
• ½ cups Sugar
• 1 Tablespoon Butter, Softened
• ½ teaspoons Cinnamon

Mix softened butter and brown sugar until crumbly.

Add the eggs and mix.

Add the banana and mash it up and mix it in. (You can mash the banana BEFORE putting it in, too. I'm just sometimes impatient.)

Add the buttermilk and vanilla. Mix well. 

And maybe next time wipe up the bowl a bit if you're/I'm going to show everyone the step-by-step pictures.

In a separate bowl, mix all of the dry ingredients - flour, ww flour, salt, baking soda.

Put the two bowls together and mix until moistened.

Peel and chop enough rhubarb to make 1 1/2 cups.

Add it to the mix and stir until blended.

Fill your paper lined or greased standard size muffin tins half full of batter. (The recipe roughly makes 18 muffins so you may need two muffin pans) Mix your topping ingredients until crumbly.

Sprinkle generously over the batter.

Bake at 350 F for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove pan from oven and set it on a rack. Allow muffins to cool 5 minutes before removing them from the pan.

Oh, how I love that sticky gooey look.

Perfection!

Enjoy summer's bounty!

I think you're beginning to suspect I like bananas.

Click here for the printable recipe!

Country Banana Muffins

I looked at them browning bananas on the kitchen counter for three days. Finally, I made the decision to do something with them. I absolutely dislike throwing food away. I had all the ingredients in the cabin so these were easy and turned out oh so good!

Here are the ingredients to make 14 Country Banana Muffins:

1/2 cup butter, softened
1 cup sugar
2 eggs
3 medium ripe bananas, mashed
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup milk chocolate chips

Here's what you do:

In a mixing bowl, creme the softened butter and sugar with a mixer. Add eggs and beat well. Beat in mashed bananas. Combine the flour and soda, then add to creamed mixture and stir until moistened. Finally, stir in them chocolate chips before you eat them all! (Or is that just me?)

Fill greased or paper-lined muffin cups three-fourths full. This recipe will make 14 muffins. I used an eight place muffin pan and a six place muffin pan.

Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from the pan. If you didn't use paper liners, you might want to take a butter knife and swirl around the muffin edge in the cup for easier removal. Most should come right out of the cups.

Just a little tip: During the last 3-5 minutes of baking, I put three or four chocolate chips into the tops of the muffins. I thought it made them look even more yummy. Just don't burn yourself!

These are so scrumptious with a steaming cup of coffee or tea.

Especially, if you put the muffin in the microwave for 10-15 seconds, then split the muffin open and spread butter all over it. Yum!

Here's the Printable Recipe.

Happy Muffin Baking!

~Debi