How To make Banana Rhubarb Muffins
2 Egg whites or 1/4 cup
-cholesterol free egg -product 2/3 c Skim milk
1/4 c Vegetable oil
2 c Oat flour blend
1/2 c Sugar
1/2 c Mashed ripe banana
1 tb Baking powder
1/2 ts Salt
1/2 ts Nutmeg
2/3 c Chopped fresh rhubarb or
-frozen rhubarb, thawed and -well drained Servings: Makes 12 Calories: 170 per serving Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. In medium-sized bowl beat egg whites with fork; stir in milk and oil. Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy). Fold in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks. Source: Women's Day, Meals in Minutes, August 1990. Posted by Linda Davis
How To make Banana Rhubarb Muffins's Videos
Healthy Banana Rhubarb Muffins
Celebrate spring and summer with these healthy and delicious Banana Rhubarb Muffins! Made with whole grain spelt flour and coconut sugar these guilt-free muffins are perfect for breakfast or as a healthy snack on the go.
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Banana muffins and rhubarb cake
Our first video features two dishes for you to try at home.
Rhubarb Muffins
Wonderfully moist rhubarb muffins have a delicious, fruity sweet-tart flavor, topped off with a gentle crunch thanks to their cinnamon sugar topping! Grab and go for an EASY snack or breakfast.
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Rhubarb Muffins with Cinnamon Sugar Topping
Rhubarb muffins are a delightful treat that beautifully combines the tanginess of fresh rhubarb with the sweetness of a moist, tender muffin. These muffins are the perfect solution to satisfy your cravings using this seasonal ingredient.
Rhubarb Muffins
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►INGREDIENTS:
1 large egg
1/2 cup any milk
1/2 cup Greek yogurt plain
1/4 cup any mild oil I use avocado oil
1/2 cup +2 tablespoons maple syrup or honey
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups & 2 tablespoons all-purpose flour or 1 1/2 cups 2 tablespoons whole wheat flour (+ 1 tablespoon for dusting)
2 cups fresh or frozen rhubarb finely chopped
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►DIRECTIONS:
1. Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
2. Add egg, milk, yogurt, oil, maple syrup, vanilla extract, baking powder, baking soda and salt. Whisk well until combined and no small lumps are visible. Add flour and mix gently with spatula just enough to combine. Do not overmix and a few white flour patches are fine.
3. In a small bowl, combine 1 1/2 cups rhubarb and 1 tablespoon of flour, and stir. Add to a muffin batter and fold a few times until incorporated.
4. Distribute batter evenly between 12 openings of a muffin tin (I used regular ice cream scoop) and top with remaining rhubarb. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
5. Remove rhubarb muffins from the oven and let cool for 10 minutes. Enjoy!
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My name is Olena Osipov and I have spent the last 11 years making it my mission for you to cook quick and easy healthy meals for your family. I grew up in Ukraine watching my grandma cook with real food. Now I combine her recipes with a sprinkle of my nutrition education and budget and time-saving skills (as a mom of 2), to help you eat healthy while living a busy life! Read more about me
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Summer Treats: Fabulous Rhubarb Muffins
Happy Monday, Friends!!!
It's BC Civic Day here, so long weekend for us. I wonder though, why days off never feel enough ???? It's like, you have too many things to do, yet there aren't that many days in a week, and oh my gosh, I feel like I am cleaning the same spot over and over again, in this house ???? Living with boys, I tell ya, soooo messy ????????????????
I was bored of cleaning....throughout the weekend I must add. So today I baked instead, regardless the messy house still ???? Whatever ✌????✌????
These rhubarb muffins are soooo good. No, scratch that. SUPER good while still warm, yet soooo good even at room temperature ????
2 c thawed frozen rhubarb
2 c AP flour
2 tsp BP
3/4 c sugar
A generous pinch of salt
1 c heavy/whipping cream, 33%
1 egg
1/3 c extra light olive oil
Sugar for topping
Details in the vlog ????????????????