On my last post, I mentioned cupcakes are not something I make that often. Maybe it’s all the frosting on the top, I don’t know. Or, perhaps, it is because in my household I am basically the only one with a sweet tooth, as a result, you know what that means after I’ve baked twelve irresistible cupcakes. Just one more….
Muffins, on the other hand, I love to make. Aren’t they really cupcakes without the frosting? I know I haven’t posted that many muffin recipes yet, but I plan on changing that this year. Would you agree that muffins while not too indulgent, still feel like a treat? During the week I usually try to bake a little healthier, so we enjoy these healthy muffins without
any (I did put sugar in them) consequences as opposed to having to take a 30-minute nap after eating an oh-so-sweet cupcake.
So, are you looking for a great muffin recipe that’s a little healthier than the mile high fluffy nothings you see in the grocery stores? These are easy to make and are perfect for a quick breakfast or an afternoon snack, so go ahead and give this recipe a try.
My banana-rhubarb oat muffins have all the flavour and moistness of a tasty muffin plus the added goodness of oats, flax, chia seeds and hemp hearts, as well as coconut oil. Your kids will never know! I actually transformed one of my go-to muffin recipes into this more wholesome version. I made these healthier muffins three times and each time the result was great, they rose beautifully and were light and moist. I should also mention that I find the “quick” oats work best in this recipe.
Mouth-puckering rhubarb is actually a vegetable that we grow in our garden, and I end up freezing quite a bit of it for use later on in the year. Rhubarb can be used in savoury dishes, but usually ends up in delicious desserts or in baking and in these muffins add a needed tartness.
Rhubarb has a vibrant red colour. If you research rhubarb you’ll find it to have many health benefits as well.
Thaw the cut rhubarb and let it drain through a sieve for a while, then gently squeezed out more of the juice. Save the juice and add it to a smoothie. This recipe has bananas in it for the sweetness and to keep the muffins moist, and the sprinkle of sugar on the top adds a bit of crunch. If you want to make these muffins dairy free, leave out the one tablespoon of butter. I only added it for a bit of extra flavour.
I would love to know if you enjoy rhubarb as much as I do and if you get the chance to make these delicious healthy muffins! Just leave your comment in the box below and let me know what you think.
- 1¼ cup all-purpose flour
- 1¼ cup quick oats
- ⅓ cup brown sugar
- ⅓ cup white sugar
- 2 tablespoons ground flax
- 2 tablespoons chia seeds
- 1 tablespoon hemp hearts
- ½ teaspoon salt
- 1½ teaspoon baking powder
- 1 teaspoon soda
- 2 eggs
- 1 teaspoon vanilla
- ⅓ cup melted coconut oil
- 1 tablespoon melted butter
- 2 cups ripe mashed bananas (2 or 3 bananas)
- 1 cup fresh or frozen rhubarb *(see note)
- 1 tablespoon granulated sugar for sprinkling the tops of muffins.
- **NOTE: For frozen rhubarb, defrost in the microwave then strain out most of the juice, or set frozen rhubarb in a sieve to collect the juice. Gently squeeze the rhubarb to remove excess, but don't worry about getting every last drop.
- ***If you want to make these dairy free omit the butter. I put it there for a bit of flavour.
- Preheat oven to 375 Degrees F.
- Grease a 12 cup muffin tin.
- Combine dry ingredients (except for the 1 tablespoon sugar) in a mixing bowl. Blend together.
- In a separate bowl, combine eggs, mashed bananas, melted coconut oil, melted butter and vanilla. Stir to blend.
- Add banana mixture to the dry ingredients along with the rhubarb. Stir just until mixed.
- Fill muffin tins and sprinkle sugar over the tops.
- Bake for 18 to 20 minutes or until golden and a toothpick inserted comes out clean.
- Leave in muffin tin for a few minutes before transferring to a metal rack.
- Makes 12.
I thought it would be fun to share a photo of my vintage dishes that I used in the photo shoot. I love my treasures (Debbie’s Dishes) and many of them have been passed down to me. The beautiful glass (I think parfait) was a recent gift of six glasses from a sweet woman. Forgive me, I couldn’t resist trying them out, so I put milk in them to compliment the muffins. Thank you so much, I will treasure them!