Tart rhubarb pairs with creamy banana to create a tasty and moist mini breakfast muffin.
Course
Breakfast
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings24mini-muffins
Authorbreakfast for dinner
Ingredients
½cupbutter, melted
¼cupdark brown sugar
¼cupgranulated sugar
2eggs
1teaspoonvanilla extract
3ripe bananas, mashed
4tablespoons1% milk
¼cupsour cream
1¾cupswhole wheat flour
1teaspoonbaking powder
1teaspoonbaking soda
1cuprhubarb, chopped
Instructions
Preheat oven to 350 degrees and grease a mini muffin pan.
In a large bowl, whisk together the butter and sugars. Add in the eggs and whisk until combined. Stir in vanilla, mashed bananas, milk, and sour cream.
In a separate bowl, sift together the whole wheat flour, baking powder, and baking soda. Add the dry ingredients to the wet and stir until just combined. Gently fold in the rhubarb.
Spoon batter into a mini muffin pan and bake for 12-15 minutes at 350 degrees until toothpick inserted in the center comes out clean.
Let muffins cool in the pan for approx 10 minutes, then turn out onto a rack and cool completely.