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Banana-Rhubarb Muffins

Banana-Rhubarb Muffins Banana-Rhubarb Muffins Banana-Rhubarb Muffins Banana-Rhubarb Muffins Banana-Rhubarb Muffins

The muffins came out super moist, soft in the inside, and golden-brown on the outside, they looked so inviting. Chunks of pink rhubarb and yellow apricots were in every bite. Great for breakfast, snack or any time during the day.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium


2 large egg whites
or 1 large egg
cup milk, skim
or low fat
¼ cup vegetable oil
2 cups oat flour
½ cup sugar
½ cup bananas
mashed ripe
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
cup rhubarb
chopped fresh or frozen, thawed and drained well


Preheat oven to 400℉ (200℃).

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.

Note: If you don't have oat flour, grind 2 cups of rolled or quick-cooking oats in a food processer until finely ground.


* not incl. in nutrient facts

Add review




I just made these muffins. I used 1 cup flour and 1 cup oats instead of 2 cups oat flour. Very moist! They are not overly sweet so I would suggest use a little more sugar if you want a sweeter muffin. I did use 1 banana (previously frozen) and previously frozen rhubarb. I will definitely make these again. Temp setting at 375 for 22 min.

about 3 years ago

Nutrition Facts

Serving Size 42g (1.5 oz)
Amount per Serving
Calories 8947% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 115mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 2%
Calcium 4% Iron 0%
* based on a 2,000 calorie diet How is this calculated?


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