I have a little obsession with rhubarb. Weird, I know. Not sure why I love it so much, but I think it is because it reminds me of my Grandma and all of the yummy things that she makes with it.
So, every Sat at the Farmers' Market, I buy way more than I could ever use in a week, and I end up freezing at least half of it.
This recipe can be made using frozen or fresh rhubarb and it has been adapted from a cooking light bread recipe, so you can feel good about that! The addition of flaxseed into the recipe gives you some extra protein, fiber and antioxidants. The muffins turned out super moist and the sweetness of the banana offsets the tart & tangy rhubarb.
Recipe (Yields about 16 muffins)
1 1/2 cups flour (use whole wheat for an even healthier muffin)
1/4 cup ground flaxseed
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 mashed bananas
1/2 cup greek yogurt
5 Tbs melted butter
1 cup brown sugar
1 1/2 cups chopped rhubarb
Spray muffin pans with non-stick cooking spray or use liners. Preheat the oven to 350 degrees.
In one bowl, beat the bananas, yogurt, butter and eggs with an electric mixer. Add the sugar and beat again. In another bowl, stir together the flour, flaxseed, baking soda, salt and cinnamon. Add the flour mixture to the wet ingredients.
Stir briefly until moistened and then fold in the rhubarb pieces. Pour the batter into the muffin pans and bake for 25-30 minutes (or until a toothpick comes out clean) at 350 degrees.