Banana-Rhubarb Muffins Recipe

Name: Banana-Rhubarb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large egg whites or 1 large egg; ⅔ cup milk, skim or low fat; 1/4 cup vegetable oil; 2 cups oat flour; 1/2 cup sugar; 1/2 cup bananas mashed ripe; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon nutmeg; ⅔ cup rhubarb chopped fresh or frozen, thawed and drained well

Servings: persons

2 large egg whites or 1 large egg
⅔ cup milk, skim or low fat
1/4 cup vegetable oil
2 cups oat flour
1/2 cup sugar
1/2 cup bananas mashed ripe
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
⅔ cup rhubarb chopped fresh or frozen, thawed and drained well

1
Preheat oven to 400F (200C).
2
Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups.
3
In medium-sized bowl beat egg whites with fork; stir in milk and oil.
4
Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy).
5
Fold in rhubarb.
6
Divide batter among prepared muffin cups, filling to top.
7
Bake 20 to 25 minutes, or until golden brown.
8
Immediately remove muffins from pan; cool on wire racks.
9
Note: If you don't have oat flour, grind 2 cups of rolled or quick-cooking oats in a food processer until finely ground.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large egg whites or 1 large egg, ⅔ cup milk, skim or low fat, 1/4 cup vegetable oil, 2 cups oat flour, and more.

Yes, Banana-Rhubarb Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Rhubarb Muffins

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