Recipe

Banana - Berry Rhubarb Muffins Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 5 months, 3 weeks ago 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. These freeze exceptionally well.... More Prep:15m Cook:30m Servings:14	Jo_jo_ba
	sweet branny wholesome tart tangy healthy vanilla delicious grains banana berries rhubarb fruity veggie simple breakfasty raspberry blackberry blueberry anyberry yogurt

Does this look good? Yeah! / Nope

Recent Gawkers

peetabea

sayboya

lasaf

far

jo_jo_ba

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

Preheat the oven to 350F, line muffin cups with wrappers or lightly grease.

In a large bowl, combine banana, milk, yogurt, oil, vanilla, sugar and All-Bran, mixing well. Set aside.

In another bowl, whisk together flours, cinnamon, baking soda, baking powder and salt.

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.

Portion into the prepared tins and bake 30 minutes.

Cool in the tin 10 minutes, then remove from pans and cool completely on a wire rack.

Not quite what you're looking for? See more Bread / Muffins

Or see more just like this

Comments

jo_jo_ba 5 months, 3 weeks ago said:
Amount Per Serving
Calories: 123.6
Total Fat: 3.3 g
Cholesterol: 0.2 mg
Sodium: 14.4 mg
Total Carbs: 23.2 g
Dietary Fiber: 1.7 g
Protein: 1.9 g