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    Home ยป Recipes ยป Sweet Recipes ยป Muffins, Cookies, Brownies

    Banana Rhubarb Muffins

    Last modified: Jun 17, 2025 ยท Published by Adina, Jun 17, 2025 ยท Leave a Comment

    Jump to Recipe

    These tender banana rhubarb muffins are easy to make and so good! Just mix a few ingredients and enjoy cozy muffins in just about 40 minutes.

    banana and rhubarb muffins glazed with lemon glaze.

    I bake some version of rhubarb muffins every spring when rhubarb is in season. These banana rhubarb muffins are our favorite this year, right alongside our delicious Apple and Rhubarb Cake.

    Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 12 muffins | Difficulty: Easy

    Recipe ingredients

    labeled ingredients for making muffins with banana, rhubarb, almonds, flour, sugar, and lemon glaze.

    Rhubarb: You will not need a lot, about 1 ยฝ cups chopped.

    Banana: Ripe, sweet ones, with black spots. Check out this Banana Raisin Bread or these Banana Muffins with Nutella, too.

    Ground almonds: Or you can use ground hazelnuts instead.

    Other baking ingredients: All-purpose flour, baking powder, salt, granulated sugar, milk, eggs, and oil.

    Glaze ingredients: Confectionerโ€™s sugar and lemon juice. The glaze is optional, but very nice. Alternatively, you can just dust the rhubarb and banana muffins with some confectionerโ€™s sugar.

    For full details on the ingredients and quantities, check the recipe card.

    How to make banana rhubarb muffins?

    mixing dry ingredients for muffin batter in a large bowl with a spoon.

    Step #1: Mix the dry ingredients in a large bowl.

    mashing bananas with a fork on a cutting board.

    Step #2: Mash the banana with a fork and chop the rhubarb.

    mixed wet ingredients for making muffin batter in a bowl.

    Step #3: Whisk the wet ingredients in another bowl.

    mixing the batter for muffins with a spoon.

    Step #4: Add the wet ingredients to the dry ones and mix gently. Donโ€™t overmix - it's fine if a few streaks of flour remain in the batter.

    unbaked muffins topped with rhubarb in a baking tin.

    Step #5: Divide the batter into the prepared muffin pan and top with the chopped rhubarb.

    baked and glazed muffins in a muffin pan.

    Step #6: Bake the muffins, then glaze them with a mixture of confectioners' sugar and lemon juice.

    Tips

    Measurements: Using a digital kitchen scale guarantees the best results (the Amazon affiliate link opens in a new tab).

    Use room-temperature ingredients for better mixing and a more even rise.

    Donโ€™t overmix the batter, or the muffins will turn out dense and tough. Stir just until the ingredients are combined - a few lumps or streaks of flour are perfectly fine.

    Storage

    Room Temperature: Store the rhubarb banana muffins in an airtight container lined with a paper towel. They stay fresh for up to 2 days.

    Refrigerator: Keep them in an airtight container for up to 5 days.

    Freezer: Wrap the cooled muffins individually and freeze them for up to 3 months. Thaw them at room temperature or warm in the microwave for 20โ€“30 seconds.

    rhubarb and banana muffins, one split to show the crumb.

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    ๐Ÿ“– Recipe

    one banana rhubarb muffin drizzled with lemon glaze.

    Banana Rhubarb Muffins

    These tender banana rhubarb muffins are easy to make and ready in about 40 minutes - just mix a few ingredients and enjoy!
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Servings: 12 muffins
    Calories: 319kcal
    Author: Adina

    Equipment

    • Muffin pan
    • Muffin liners
    • 2 Bowls
    • Electric mixer optional, Note 1
    Prevent your screen from going dark

    Ingredients 
     

    Muffins:

    • 1 ยฝ cups rhubarb chopped, about 6.5 oz/ 185 g
    • 2 bananas ripe with brown spots, Note 2
    • 1 โ…” cups all-purpose flour Note 3
    • ยพ cup granulated sugar
    • 1 cup ground almonds
    • 2 teaspoons baking powder
    • 1 pinch of salt
    • 2 large eggs at room temperature
    • ยฝ cup whole milk
    • ยฝ cup neutral-tasting oil Note 4

    Glaze:

    • ยพ cup confectionerโ€™s sugar
    • 1-2 tablespoons lemon juice or as needed

    Instructions

    • Preheat the oven to 350ยฐF/ 180ยฐC. Line the muffin pan with paper liners.
    • Prepare the ingredients: Wash, dry, and chop the rhubarb into small pieces; set it aside. Mash the bananas with a fork.
      1 ยฝ cups rhubarb + 2 bananas
    • Mix dry ingredients โ€“ flour, sugar, almonds, baking powder, and salt โ€“ in a large bowl.
      1 โ…” cups all-purpose flour + ยพ cup granulated sugar + 1 cup ground almonds + 2 teaspoons baking powder + 1 pinch of salt
    • Whisk the wet ingredients โ€“ milk, oil, eggs, and mashed bananas โ€“ in another bowl.
      2 large eggs + ยฝ cup whole milk + ยฝ cup neutral-tasting oil
    • Combine batter: Add the wet ingredients to the dry ones and stir gently. Donโ€™t overmix - the batter should be lumpy, and itโ€™s okay if you still see a few streaks of flour.
    • Divide the batter evenly into the prepared muffin tin and sprinkle the tops with the chopped rhubarb.
    • Bake the muffins in a preheated oven for 20โ€“25 minutes, or until a toothpick inserted into the center comes out clean.
    • Make the glaze: In a small bowl, whisk together the confectionersโ€™ sugar with enough lemon juice to create a smooth, pourable glaze. Start with about 1โ€“2 tablespoons of lemon juice and add more if needed.
      ยพ cup confectionerโ€™s sugar + 1-2 tablespoons lemon juice
    • Glaze the muffins: Once they have cooled slightly (5-10 minutes), drizzle the lemon glaze over the tops using a spoon or a small piping bag. Let the glaze set before serving.

    Notes

    1. Mixing: You can use an electric mixer to whisk the wet ingredients, but you donโ€™t have to - a simple whisk works just as well.
    2. Measurements: I always recommend using a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
    3. Bananas: I had 6 oz/ 170 g bananas weighed after peeling; about ยพ cup of mashed bananas, but I prefer weighing.
    4. Oil: Make sure you use a neutral-tasting oil like canola, mild sunflower oil, or avocado oil. Donโ€™t use olive oil.

    Nutrition

    Serving: 1muffin | Calories: 319kcal | Carbohydrates: 42g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 121mg | Potassium: 163mg | Fiber: 2g | Sugar: 24g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 1mg
    Tried this recipe? Pin it today!Mention @thefastrecipe or tag #thefastrecipe!

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    Adina Beck the recipe writer, creator, and photographer behind The Fast Recipe Food Blog.

    Hi, I'm Adina! I am a foodie, creator, writer, and photographer, creating and photographing recipes for my blogs and clients.

    More about me โ†’

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