Healthy Banana Rhubarb Muffins
These guilt-free banana rhubarb muffins are made with whole grain spelt flour and coconut sugar. A perfect healthy breakfast or an on-the-go snack!
Servings: 18 muffins
Calories: 162kcal
Ingredients
- 2 cups (260g) whole grain spelt flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- a dash of nutmeg
- 1/2 cup unsalted butter , softened to room temperature
- 3/4 cup coconut sugar
- 2 large eggs , at room temperature
- 4 ripe bananas , mashed with a fork
- 1/4 cup buttermilk , at room temperature
- 1 teaspoon vanilla extract
- 1 cup chopped rhubarb , plus more for topping
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with paper liners.
- In a medium bowl, whisk together the spelt flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream the butter and brown sugar in a large mixing bowl until light and fluffy. Add the eggs, one at a time, beating well in between each addition.
- With a wooden spoon, stir in the mashed bananas, buttermilk, and vanilla. Slowly stir in the dry ingredients just until incorporated. Do not over stir. Gently stir in the chopped rhubarb.
- Spoon the batter into the liners filling each cup 3/4 of the way full. Dot top with more chopped rhubarb.
- Bake the muffins for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool 5 minutes in the pan. Then transfer the muffins to a wire rack to cool completely.
Video
Nutrition
Calories: 162kcal | Carbohydrates: 24.8g | Protein: 3.4g | Fat: 6.1g | Cholesterol: 34.6mg | Sodium: 153.8mg | Sugar: 11.5g