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5 from 4 votes

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!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana rhubarb muffins, healthy, whole grain
Servings: 18 muffins
Calories: 162kcal
Author: Jovita | Yummy Addiction


  • 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


  • 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.



Calories: 162kcal | Carbohydrates: 24.8g | Protein: 3.4g | Fat: 6.1g | Cholesterol: 34.6mg | Sodium: 153.8mg | Sugar: 11.5g