Easy Banana Rhubarb Muffins Recipe
With plenty of rhubarb growing in the garden, and bananas constantly going past their best, our latest bake had to be Rhubarb and Banana Muffins. Easy to make and fantastic for breakfast or a sweet treat in the afternoon, they’re a bake the whole family will enjoy.
Servings 18 cakes
Ingredients
- 4 eggs
- 200 g butter/spread
- 350 g caster sugar
- 450 g self-raising flour
- 2 tsp baking powder
- 3 overripe bananas
- 150 g rhubarb chopped
- rolled oats
Instructions
- Preheat oven 180C/Fan 160C/gas 4
- Line muffin pans with fairy cake cases
- Put all the ingredients, aside from the rolled oats, in a mixing bowl and mix until combined.
- Spoon the banana mixture into the cake cases and sprinkle with porridge oats.
- Bake in the oven for 25-30 minutes until browned.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.