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Banana Rhubarb Muffins

Banana Rhubarb Muffins

These soft and fluffy banana rhubarb muffins are the perfect mix of sweet banana and tart rhubarb. Easy and delicious and perfect for breakfast!

These banana rhubarb muffins are super soft and fluffy, and take just minutes to mix up. They make the perfect breakfast or snack, and have the perfect mix of sweet and tart with the banana and rhubarb combination.

banana rhubarb muffins

I like to combine all the wet ingredients with an immersion blender for these muffins. It’s not necessary, you can definitely just mash the bananas with a fork and then whisk in the rest of the wet ingredients. But an immersion blender is super fast.

Stir in the dry ingredients, fold in the chopped rhubarb, and portion the batter out into a couple muffin tins. That’s all it takes to make these muffins.

You can probably have them ready to go in the oven before it’s even finished preheating. They’re that fast.

And so tasty that the 18 muffins will not last long. At least at my house they didn’t!

banana rhubarb muffins

What is the best way to store banana rhubarb muffins?

I find the best way to store muffins is in a container that is loosely covered. The moisture in muffins will make them sticky if they are stored in an airtight container. Keeping them covered loosely helps with this, but they will only stay fresh for about 3 days.

Placing layers of paper towel below and above the muffins will help with excess moisture too.

Muffins will stay fresh longer if kept in an airtight container, but be aware that they will get sticky on the tops. You can reheat them in the oven at 300F for about 5 minutes to re-crisp the tops and bring them back to that “just baked” state.

banana rhubarb muffins

Can I freeze rhubarb for later use?

Yes, you can definitely freeze rhubarb for later use. I do this every year.

All you need to do is wash the rhubarb and slice it up so it’s easy to use straight from the freezer. Most recipes call for rhubarb to be sliced into 1/2″ pieces. Then freeze it in a ziplock bag or an airtight container for up to 6 months.

banana rhubarb muffins

How to make Banana Rhubarb Muffins:

  • Make sure not to over-mix the muffin batter. Muffins can turn out tough and dense if you over-mix. Only stir until the ingredients are just combined.
  • Use very ripe bananas for these muffins. Super over-ripe bananas add the most sweetness to muffins.
  • Store these muffins loosely covered at room temperature for up to 3 days. You can refresh them in a 300F oven for about 5 minutes if they start to get sticky on the tops.

Here are some more great muffin recipes for you:

banana rhubarb muffins
Yield: 18 muffins

Banana Rhubarb Muffins

banana rhubarb muffins

These soft and fluffy banana rhubarb muffins are the perfect mix of sweet banana and tart rhubarb. They make the perfect breakfast or snack!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 3 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/3 cup canola oil
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cup mashed bananas (about 4)
  • 1 1/2 cups chopped fresh rhubarb (1/2” pieces)


  1. Preheat the oven to 350 degrees F.  
  2. Lightly spray 18 wells in two muffin tins with non-stick cooking spray and set aside.
  3. In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt and set aside.  
  4. In another bowl, whisk together the eggs, buttermilk, oil, vanilla, and bananas.  
  5. Add the the banana mixture to the dry ingredients and stir until just combined.  
  6. Fold in the chopped fresh rhubarb.
  7. Divide the batter between 18 cups in the prepared muffin tins (they will be almost full) and bake for 18-20 minutes, or until golden brown and a toothpick inserted in the centre of one of the muffins comes out clean.


If you don’t have any buttermilk, you can substitute with one cup of milk mixed with 1 tablespoon of vinegar or lemon juice. 

I like to blend the liquid ingredients together with an immersion blender as it’s a bit faster, but the muffins will work just as well if you prefer to just mash the bananas and whisk in the rest of the wet ingredients.

Source: Adapted from my Chocolate Chip Banana Muffins recipe.

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Nutrition Information:



Serving Size:

1 muffin

Amount Per Serving: Calories: 177Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 210mgCarbohydrates: 30gFiber: 1gSugar: 12gProtein: 4g

Nutrition Information is estimated based on ingredients used and may not be exact.

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