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!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 25

Servings muffins

Calories 319kcal

Author Adina

Preheat the oven to 350°F/ 180°C. 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 ½ cups rhubarb + 2 bananas
Mix dry ingredients – flour, sugar, almonds, baking powder, and salt – in a large bowl.
1 ⅔ cups all-purpose flour + ¾ cup granulated sugar + 1 cup ground almonds + 2 teaspoons baking powder + 1 pinch of salt
Whisk the wet ingredients – milk, oil, eggs, and mashed bananas – in another bowl.
2 large eggs + ½ cup whole milk + ½ cup neutral-tasting oil
Combine batter: Add the wet ingredients to the dry ones and stir gently. Don’t overmix - the batter should be lumpy, and it’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 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Make the glaze: In a small bowl, whisk together the confectioners’ sugar with enough lemon juice to create a smooth, pourable glaze. Start with about 1–2 tablespoons of lemon juice and add more if needed.
¾ cup confectioner’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.

Mixing: You can use an electric mixer to whisk the wet ingredients, but you don’t 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 ¾ 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. Don’t use olive oil.