Rhubarb!!! Since rhubarb season is fairly short, we need to buy and eat as much possible!
After I made Strawberry Rhubarb Jam, I just couldn’t get enough – so today I’m sharing Banana Rhubarb Mini Muffins. Which would probably be pretty delightful topped with a slather of the Jam, if you ask me 😉
There’s no such thing as rhubarb overload in my books!
Mini muffins are the cutest – everything is just so much better in mini form, isn’t it?! I’ve paired Rhubarb with classic banana for these muffins – please tell me I’m not the only one who has brown bananas stashed in their freezer!
These little guys are a cinch to whip up. I like to use whole wheat flour, but you could easily use all-purpose, if you’d rather.
On another note – aren’t those purple flowers so pretty? They’re from our chive plant, which decided to flower – and I just couldn’t bring myself to cut off the flowers. Apparently herbs taste bitter once they go to flower – but it’s a small sacrifice for such a pretty bloom. Now I have them in a vase on our kitchen table.
Have a great week!
- ½ cup butter, melted
- ¼ cup dark brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 4 tablespoons 1% milk
- ¼ cup sour cream
- 1¾ cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup rhubarb, chopped
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.
Yields approx 24 mini muffins.