We had a very unusual couple weeks of April sunshine here in Vancouver. It was lovely – uncharacteristically warm and nothing but blue skies. Within a week it went from Winter to Spring – and I’m not just talking about the weather…
Spring is everywhere now. Suddenly the leaves are all full of green leaves, white blossoms, and that wonderful floral, fresh smell is wafting through the air everywhere. Not to mention the rhubarb in my garden is living it’s best life, and even had a few stalks ready for me to harvest this morning.
So naturally I did just that, and baked a quick little something immediately because I just couldn’t wait any longer.
Rhubarb might be my favourite seasonal ingredient to bake with. I love it’s colour, its tart flavour… It’s the perfect compliment to sweet berries or cream… I adore everything about it.
These Spiced Banana Rhubarb Muffins were such a lovely way to celebrate my first rhubarb harvest and officially welcome in Spring baking. The sweetness of the banana paired with the tart rhubarb and the subtle spice was such a heart warming combo.
Served warm with a swipe of butter, a morning cup of coffee and you’ll be swooning in no time.
The olive oil in this recipe might sound like an odd addition, but trust me it’s delicious. Not only does it help to keep the muffins super moist and soft for longer than a day, but the mild flavour is lovely with the rhubarb. That said, you could absolutely swap the oil for melted butter if you wanted to an extra buttery muffin (both ways are equally delicious).
Happy Spring baking lovelies.
KP xxo
Spiced Banana Rhubarb Muffins
Makes: 12 muffins
Things you need…
2 cups all purpose flour
1/2 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
1/4 tsp ginger
3/4 cup mashed banana
1 cup buttermilk
1/4 cup dark brown sugar
1/2 cup granulated sugar
2/3 cup olive oil (or coconut oil or melted butter)
2 eggs
2 tsp vanilla extract
1 cup rhubarb, sliced + 1 tbsp brown sugar
How to make…
Preheat your oven to 375F. Line 2 muffin tins with 6 muffin liners each – spreading them out across the pan – this will help to ensure even baking.
Slice your rhubarb into half inch chunks and place in a bowl. Add brown sugar and stir. Allow to sit while you prepare your muffins.
In a large mixing bowl, whisk together flour, sugars, spices, baking soda, baking powder and salt. Set aside.
In a separate bowl, whisk together buttermilk, mashed banana, eggs, vanilla and oil until combined.
Make a well in the center of your dry ingredients, and pour wet ingredients into the well. Use a spatula to gently fold wet ingredients into the dry until just combined and there are some floury bits left. Add sliced rhubarb and gently fold until just combined, taking care not to over mix.
Use an ice cream scoop to spoon batter into the prepared muffin tins, filling all the way to the top and mounding slightly for a nice big muffin. Sprinkle the top with a bit of granulated sugar and place muffins in the oven, 1 pan at a time. Bake for 18-20 minutes or until the tops are golden brown and the tops spring back to the touch.
Remove from oven and allow to cool 5 minutes before digging in! Enjoy on their own or with a spot of butter (my personal favourite way).
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