Banana - Berry Rhubarb Muffins |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 14 |
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Healthy, sweet and perfect for spring - make use of your garden's fresh rhubarb (or use frozen, but don't thaw) by pairing it with sweet berries and a creamy banana! Don't be alarmed by a sunken appearance, the berries break down in the cooking. Read more . These freeze exceptionally well. Ingredients:
1 large banana, mashed |
1/2 cup skim milk |
2 tbsp nonfat plain yogurt |
3 tbsp canola oil |
1/2 tbsp vanilla |
3/4 cup dark brown sugar |
1/3 cup all-bran cereal |
1/2 cup all-purpose flour |
1/2 cup whole wheat flour |
1/4 tsp cinnamon |
1/2 tsp baking soda |
1/2 tsp baking powder |
pinch salt |
1 cup chopped rhubarb (fresh or frozen unthawed) |
2/3 cup assorted berries (i had blackberries and raspberries) |
Directions:
1. Preheat the oven to 350F, line muffin cups with wrappers or lightly grease.
2. In a large bowl, combine banana, milk, yogurt, oil, vanilla, sugar and All-Bran, mixing well. Set aside.
3. In another bowl, whisk together flours, cinnamon, baking soda, baking powder and salt.
4. Stir dry mixture gently into the wet ingredients to just moisten, then fold in the rhubarb and berries until the flour is just mixed through. Do not beat.
5. Portion into the prepared tins and bake 30 minutes.
6. Cool in the tin 10 minutes, then remove from pans and cool completely on a wire rack.
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