It is rhubarb season! Every year my mom has an abundance of rhubarb in her garden so she always shares some of her bounty with us. Last year we made a homemade strawberry rhubarb sauce and then strawberry rhubarb lemonade. They turned out so good! This year we opted for Rhubarb Banana Muffins for a special morning treat!
How to Make Rhubarb Muffins
Using our favorite strawberry muffins recipe as a base, this muffin was quick and easy to prepare. 
Originally I wanted to give Wes the opportunity to use his kids knife set to chop of the rhubarb but it is just too stringy for the serrated edges.
Instead I put Wesley to work mashing up the banana while I diced the rhubarb.
There are a lot of opportunities for measuring, pouring and stirring for this recipe. Wesley was happy!
Making Muffins with Kids Tips:
When baking muffins with my kids, I like to use a large scoop. It is a great way to develop not only hand strength but coordination. We also like to use colorful cups. Wesley loves to line our muffin tins, and bright colors or fun designs makes our muffins look even better. If you are running low or need some cool baking cups in your life, Amazon has plenty of options that can be shipped directly to you!
Here are just a few of our favorite products:
Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan
Norpro Stainless Steel Scoop, 56MM (4 Tablespoon)Wilton 415-8123 300-Pack Baking Cups, Pastel, StandardWilton 415-2870 150 Count Woodland Animals Baking Cups Value Pack, AssortedWilton 415-2178 300 Count Party Pack Standard Baking CupsWilton 415-2179 300 Count Rainbow Bright Standard Baking Cups
Those woodland animal cups are next on my to buy list. Aren’t they adorable?
Rhubarb Banana Muffins Tip:
The tartness of the rhubarb and sweetness of the banana is a great combination! But it is important that the rhubarb is cut small as it is a pretty strong flavor.
- ⅔ cup sugar
- ½ cup oil
- 2 eggs
- ⅔ cup mashed ripe bananas (about 2 medium sized bananas)
- 1 teaspoon vanilla
- 1⅔ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup finely chopped fresh rhubarb
- Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper liners or grease cups.
- In medium bowl, whisk sugar, oil, eggs, bananas and vanilla until well blended. Set aside.
- In large bowl stir together flour, baking soda, salt and cinnamon.
- Stir banana mixture into dry ingredients.
- Gently fold in rhubarb.
- Add batter to muffin cups.
- Bake for 17 to 20 minutes or until golden brown and toothpick inserted in center comes out clean.
- Move muffins to wire rack to cool.
- Serve while warm or cool completely.
Serve these rhubarb banana muffins with fresh butter and coffee for you and milk for a mini chef. They are so good!
What have you been up to with your chefs this week?
I am hosting Mini Chef Mondays along with 4 fabulous bloggers, find out more about the Mini Chef Mondays Team!
Join our facebook group to find even more recipes and share your own recipes!
Be sure to check out each of their Mini Chef posts as well!
- White Chocolate Cinnamon Crunch Bars // Courtney’s Sweets
- Healthy Breakfast Options Kids Can Make // Eating Richly
- Strawberry Honey Overnight Oats // Vegging at the Shore
- Homemade Special Diet Dog Treats // My Mini Adventurer
Julie Wood says
June 23, 2017 at 7:17 amI love Muffins! I could eat them every day and I enjoy making them. The recipe for Rhubarb Banana Muffins looks so delicious and I want to make these for breakfast!
shelly peterson says
June 27, 2017 at 4:11 pmWe love making muffins. Banana muffins are my favorite and I like rhubarb so these would be great to try out.
Rosie says
June 30, 2017 at 8:35 amI soo miss having access to backyard rhubarb. I love it, and this recipe is one to try!
Kimberly Flickinger says
July 6, 2017 at 12:58 pmThese muffins look and sound delicious. I will definitely be trying this recipe.
Sarah L says
July 19, 2017 at 12:00 amDoes the rhubarb get cooked enough in this recipe? I’m not real fond of it.
Lisa Brown says
July 24, 2017 at 3:51 amI have never had rhubarb anything, but theses muffins look great.
Ali Trojahn says
May 29, 2018 at 2:24 pmReally yummy. I used brown sugar, canola oil ( I usually use coconut oil… will try that next time to see if different). Thanks for the recipe!ali
Colleen says
June 24, 2018 at 11:25 amDelicious ! I included a bit more rhubarb and also added some ground up almonds …. amazing 🙂 Have never liked rhubarb in things and this was a hit with adults and kids alike 🙂
Emilie says
June 27, 2018 at 4:32 pmSo glad you liked it as much as we do! I love your idea of ground up almonds. I’ll have to give that a try!
Johanna says
October 19, 2018 at 7:54 pmThank you for this recipe!!! I had some older bananas and rhubarb that I wanted to use up and googled rhubarb banana muffins and your recipe was the first thing that came up. I used coconut palm sugar as a 1:1 substitute instead of sugar. I also used white whole wheat flour. So glad I came across your blog!
Sallyjojo says
May 26, 2019 at 8:11 amDelicious! Eating one right now topped with my homemade apple strawberry rhubarb jam. Only made a couple of changes, added pecans and subbed applesauce for the oil. Baked 20 minutes at 350. Thanks for sharing!