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.

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
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: Confectionerโs sugar and lemon juice. The glaze is optional, but very nice. Alternatively, you can just dust the rhubarb and banana muffins with some confectionerโs sugar.
For full details on the ingredients and quantities, check the recipe card.
How to make banana rhubarb muffins?
Step #1: Mix the dry ingredients in a large bowl.
Step #2: Mash the banana with a fork and chop the rhubarb.
Step #3: Whisk the wet ingredients in another bowl.
Step #4: Add the wet ingredients to the dry ones and mix gently. Donโt overmix - it's fine if a few streaks of flour remain in the batter.
Step #5: Divide the batter into the prepared muffin pan and top with the chopped rhubarb.
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.
Donโt 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 20โ30 seconds.
More banana bakes
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๐ Recipe
Banana Rhubarb Muffins
Equipment
- Muffin pan
- Muffin liners
- 2 Bowls
- Electric mixer optional, Note 1
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 confectionerโs 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. Donโt overmix - the batter should be lumpy, and itโs 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 20โ25 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 1โ2 tablespoons of lemon juice and add more if needed.ยพ cup confectionerโs 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
- Mixing: You can use an electric mixer to whisk the wet ingredients, but you donโt have to - a simple whisk works just as well.
- 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.
- Bananas: I had 6 oz/ 170 g bananas weighed after peeling; about ยพ cup of mashed bananas, but I prefer weighing.
- Oil: Make sure you use a neutral-tasting oil like canola, mild sunflower oil, or avocado oil. Donโt use olive oil.
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