Banana Rhubarb Mini Muffins

Tart rhubarb pairs with creamy banana to create a tasty and moist mini breakfast muffin.
Course Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 mini-muffins
Author breakfast for dinner


  • 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
  • cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup rhubarb, chopped


  1. Preheat oven to 350 degrees and grease a mini muffin pan.
  2. 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.
  3. 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.
  4. 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.
  5. Let muffins cool in the pan for approx 10 minutes, then turn out onto a rack and cool completely.

Recipe Notes

Yields approx 24 mini muffins.