A tasty blend of summer fruit and a touch of spice -
perfect for breakfast or an on-the-go snack!
Prep & Baking: 40 minutes
Makes: 12 muffins
1 1/3 cups whole wheat or all purpose flour, or gluten free blend if you prefer
1/2 cup plant based yogurt (use apple sauce or an additional mashed banana as a substitute if needed)
1/4 cup vegetable oil
1 ripe banana, mashed
1/4 cup coconut sugar or white sugar
1 cup chopped rhubarb, fresh or frozen
1 tbsp or more ground cinnamon
2 tsp vanilla
1 tsp each baking powder and baking soda
Pinch of salt
2 tbsp each finely chopped rhubarb and sugar
1 tbsp ground cinnamon
Preheat oven to 350° and prepare 1 muffin tray.
In a large bowl, combine oil, sugar, banana, and yogurt. Stir to combine and use the back of your mixing spoon to break up the bananas until the mixture is smooth with few to no lumps. If your bananas are still firm, you may wish to use a fork or a whisk to mash them. Add the chopped rhubarb to the blended banana mixture.
In a separate bowl, combine flour, cinnamon, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine.
Fill each of your prepared muffin cups around ¾ of the way full. Top with a sprinkle of finely chopped rhubarb, cinnamon, and sugar if desired. Be sure to place the muffins in the centre of the oven to avoid burning the topping.
Bake at 350°F for 20-25 minutes. Use a toothpick or knife to test the centre of the muffins; when it comes out clean they are done.
Allow to cool for around 10-15 minutes before removing from the pan.